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New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads.
Due to their versatility, new potatoes make a great summer carb option, served hot or cold, boiled or roasted. Jersey Royals, as with all the finest ingredients, are best cooked simply. Boil for 10–15 minutes (depending on size) then toss with a generous knob of good-quality, salted butter and some fresh herbs.
Commonly found in lovely summer salads, herby pesto makes a great dressing for new potatoes, and you can experiment with endless flavour combinations
Alternatively, roast the potatoes whole with olive oil and fresh rosemary, the end result is more like dozens of rich, delicious mini baked potatoes than your regular roasties, and are great straight from the oven (with leftovers kept for a next-day treat).
Due to the waxy nature of the little tubers, they make a wonderfully rich side when cooked confit. Why not switch the oil for butter – the ultimate pairing.