Medium aged Comté with roast new potatoes with butter & herbs

Recipe by: Chef Laura Pope


  • 750g unpeeled baby new potatoes, clean and dry (you want them as even in size as possible)
  • 2 tablespoons olive oil
  • 3 garlic cloves, left whole with skins on and bashed hard with a rolling pin or the flat of a knife
  • 4 sprigs of rosemary, oregano or sage
  • 2 tablespoons butter
  • Maldon sea salt
  1. Heat your oven to 200 fan or 220 normal. Put a roasting tin in the oven and heat it for a few minutes. 
  2. Add the oil, potatoes, garlic cloves, ½ teaspoon salt and a few grinds of black pepper to a bowl and toss well to coat the potatoes evenly. Scatter the sprigs of herbs around the potatoes and roast for about 35 minutes, shaking the tin a couple of times, until the potatoes are crisp and tender. 
  3. After 35 minutes, add the butter, shake the roasting tin to coat the potatoes all over, then return to the oven for 5 minutes (give the roasting tin a shake halfway through to really get the butter all over them). Remove the roasting tin from the oven, transfer the potatoes to a serving plate (discard the garlic and herb stalks) and sprinkle over a little Maldon sea salt before serving hot. 

These can be made ahead, refrigerated, and then reheated in a hot oven for a few minutes to heat them through. 


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