Hot Summer Salad Spuds

I love spuds. All year round. Though you can’t beat a buttery new potato, or a nice fresh cold potato salad in the summer sometimes you just want something a little different…

I recently used some exceptional Norfolk Keeper new potatoes and our Salad Seasoning to make this summery take on a roastie. They turned out sticky and flavourful, and delicious.

I’d made them to have with baked salmon and greens, but ended up having the leftover spuds with cheese on top as ‘pudding’ after. They were irresistable!

1. Get your oven hot

2. Parboil your best new/baby potatoes for 5-10 minutes

3. Drain the spuds and let drip dry

4. Add to a big baking tray with olive oil and a few spoons of our salad seasoning, mix well to coat

5. Roast in the oven for 15-30 mins depending on how well done you like them

6. Eat!

(optional but highly recommended)

7. Eat any leftovers cold with cheese on top