750g new potatoes
Smll handful wild garlic
8-10 dried pitted prunes
1 tbsp balsamic vinegar
Preheat the oven to 180°C.
Take a baking tray and place the potatoes in and drizzle over some rapeseed oil and the balsamic vinegar. Given them a good shake and sprinkle over some sea salt.
Place in the oven, they will need roughly 50 minutes depending on the size of the potatoes. A good shake 10 minutes after being in will help the balsamic to coat and caramelise evenly.
15 minutes before you think they will be cooked through, remove the tray, slice the prunes in half and scatter over the potatoes. With the wild garlic, slice into thin strips/ribbons and add to the tray, toss them a little to coat the potatoes and prunes. Return to the oven for the remaining time.
I like to roast new potatoes as a change more than anything instead of the more usual crispy roasties; new potatoes skins when roasted take on a lovely chewy texture and combined with the sweet vinegary flavour of the balsamic it reminds me of chips from a good seaside British chippy…in a good way! Of course, these are probably a little healthier too.
Fish 'n' Roasties…?
It’s the perfect time to go out picking wild garlic, which you will see on hedgerows and sheltered banks all over the place. This early in their season they will be quite potent, which you can tell when you get a massive waft of garlic when near them.