Roasted New Potatoes and Seasoned Crème Fraîche


Summer's here and I am BACK!! Summer food is all about simplicity. Everyone adores new potatoes, but admittedly: they're pretty amazing. Soft and small and cute! This recipe is absolutely perfect for your Midsummer festivities.

Enjoy these potatoes with seasoned crème fraîche (recipe below) to reaaaally hit the spot.

Try to select quite small, bite-size potatoes if possible, and as equal in size as possible. I thought I had selected the nice little ones only, but ended up cutting most them in half - works as well!


Roasted New Potatoes

(serves 2-3 as a side)

       •    ~800g new potatoes
    •    2tbsp oil
    •    1 tbsp white wine vinegar
    •    1 clove of garlic, crushed and minced
    •    1tsp dried dill
    •    1tsp salt
    •    2tsp sugar
    •    black pepper to taste
    •    1-2 spring onions
    •    squeeze of lemon juice

Serve with seasoned crème fraîche:

Mix your (plant-based) crème fraîche with a splash of white wine vinegar and wasabi or strong mustard to your taste. I mixed oat fraîche and wasabi!

Pre-heat the oven to 225°C. Wash the potatoes thoroughly, but no need to peel. Cut to as equal in size as possible, if needed.

Take a large bowl and mix oil, vinegar, garlic, salt, sugar, pepper and dill together. Add the potatoes and mix well - so that you get the tasty marinade all over those new potatoes. Spread on an oven tray covered with baking paper.


Roast in 225°C for 25-40 minutes (depending on the size of the potatoes). Mix the potatoes a couple of times while in the oven (I mixed three times) to roast evenly.


When the potatoes are done, let them cool off a little while you mince the spring onion. Mix the onion with the potatoes, add a squeeze of lemon juice and sprinkle some salt on top if needed.