This recipe uses new potatoes towards the end of the English season when they are large and have formed a full skin. It is certainly not how to treat the first of the crop which need nothing but melted butter and salt.
Parboil the potatoes: the best way to do this is to bring to the boil from cold in a pan of salted water. As a fast boil is reached, take off the heat and stand for 5 minutes before draining and cooling under cold running water. Drain well again.
Put the oil in a roasting pan and roll the potatoes and garlic in it to coat them evenly. Then arrange the potatoes so they sit with a cut surface on the pan's base. Sprinkle with a little sea salt and
Remove from the oven and turn the potatoes, then roast for a further 10-15 minutes. Add the rosemary leaves for the last few minutes of cooking.
When the potatoes are crisp and brown, remove them from the oven and sprinkle with balsamic vinegar, shaking the roasting pan.
Add a touch more sea salt and serve at once.
© 1993 Alastair Little. All rights reserved.