New potatoes are the first sign of spring and these very early ones from JJ’s Organics are a lovely treat after what feels like months of eating some very uninteresting potatoes.
We have been enjoying them just boiled with butter and herbs and a few weeks ago with crème fraîche and My Homemade Caviar. But, now that the initial thrill of new potatoes has worn off, it is time to use them in some different ways and I love them roasted – crunchy on the outside with delicious soft flesh!
Smashed Cheesy Roasted New Potatoes
4 medium new potatoes, scrubbed
1 cup grated hard cheese of your choice – I used a local sheep cheese
2 tbsp fresh parsley, chopped
1 Preheat oven to 220°C.
2 Place potatoes in a saucepan of cold water and bring to the boil over a medium heat. Remove lid, add salt to taste and cook for 20-30 minutes or potatoes are tender. Drain and return to pan to dry a little.
3 Place potatoes on a large baking tray and crush or smash – they should be broken, but still remain somewhat whole. Drizzle with oil and roast for 15-20 minutes or until edges are starting to brown and crisp. Sprinkle with cheese and roast for 10 minutes
longer or until cheese melts and is golden. Serve scattered with chopped parsley.
So tell me, how do you like to cook and serve new potatoes – after the thrill of the first of the season?
Where did the ingredients for this dish come from:
Potatoes, green onions: JJ’s Organics – Napier; Cheese: Origin Earth – Havelock North; Parsley: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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