I've had a crush on Jamie Oliver ever since he was The Naked Chef. He helps little kids eat healthy, his recipes are simple yet flavorful and flawless, and he's cute as a button. Who doesn't have a crush on Jamie Oliver? My boyfriend has a crush on Jamie Oliver. He even made me Jamie's risotto for my birthday.
I just purchased Jamie's America: Easy Twists on Great American Classics, and More & Jamie's Great Britain on amazon. I probably only cook a proper dinner about three or four nights per week. I'm confident that Jamie and I can change this to almost every night.
This recipe is classic Jamie - five simple ingredients, great flavors, and easy to make. Crunchy seasoned skin and with an inside like butter, these little guys make a great winter side dish to compliment meat or a plate of vegetables. This recipe was also an excuse for me to use my fancy little bottle of Fleur de Sel from The Meadow.
Baked New Potatoes with Sea Salt and Rosemary
yields 4-6 servings
2 pounds 3-ounce Yukon gold or other small potatoes
1 tablespoon olive oil
1 tablespoon sea salt
1/2 teaspoon freshly ground black pepper
2 sprigs of rosemary, leaves picked and bashed
Boil a pot of water. Preheat the oven to 425 F.
Wash potatoes and parboil until almost tender.
When done, drain them, drizzle with jolive oil and roll in sea salt, freshly ground black pepper, and rosemary.
Put the potatoes in a roasting tray and cook in the oven for 25 minutes until golden, or wrap them in aluminum foil and throw them on the grill for the same amount of time.