Originally a New World crop, the potato has travelled the globe to become a staple in both the Old and New Worlds, where new varieties were developed for the respective regions the potatoes immigrated to. The Charlotte potato is a variety popular in Britain, but not seen in North America. This oval-shaped potato has a waxy texture and mild flavour. Though its preferred use is as a salad potato, it also stands up well to roasting. If Charlotte potatoes are unavailable, substitute another small, waxy potato variety.
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Things you need
- 2 tbsp salt
- 0.907kg scrubbed Charlotte potatoes
- 2 tbsp olive oil
- Baking tray
Preheat the oven to 218 degrees Celsius.
Bring a saucepan of water to a boil over high heat. Sprinkle the salt into the boiling water to salt the water and flavour the potatoes as they cook in the water.
Add the whole potatoes to the pot and return to a boil.
Cook the potatoes for nine minutes.
Drain the potatoes through a colander.
Wrap individual potatoes in a towel while they are still hot and rub the exterior vigorously with the towel to remove the skin. Work quickly to peel all of the potatoes this way before they cool.
Cut the potatoes into halves or quarters and toss them with the olive oil to coat.
Spread the potatoes into the baking pan in a single layer.
Roast the potatoes for 20 to 30 minutes or until golden brown on the exterior and tender inside.
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