New potato season is one of the highlights of our food calendar – these little beauties appear just as summer gets into full swing, and no British barbecue is complete without a big mound of potato salad.

We all know our way around a boiled spud, but have you ever tried roasting them? They're a little different to your traditional roast potato, but no less delicious. As new potatoes roast in the oven, the skins slowly pull away from the flesh, giving you a delicious crunchy, wrinkled shell and soft, slightly waxy innards.

If anything, new potatoes are easier to roast than normal ones – they take less time and you can roast them at a lower temperature and still get that nice crunchy finish. Just remember to halve any larger potatoes – you want them all to be roughly the same size so they cook at the same time – and don't skimp on the salt!

Find the recipe here:
https://www.greatbritishchefs.com/how-to-cook/how-to-roast-new-potatoes