Ingredients
- 1 kg whole new potatoes, washed and scrubbed
- 50 g unsalted butter, cut into small pieces
- 240 ml vegetable stock
- 2 bay leaves
- 1 pinch chilli flakes
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
- 1 kg whole new potatoes, washed and scrubbed
- 50 g unsalted butter, cut into small pieces
- 240 ml vegetable stock
- 2 bay leaves
- 1 pinch chilli flakes
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Preheat Oven: Preheat your oven to 200°C (392°F).
Prepare the Potatoes: Place the whole new potatoes in a large roasting dish, ensuring they are in a single layer for even cooking.
Add Flavorings: Scatter the butter pieces over the potatoes. Pour the vegetable stock into the dish. Add the bay leaves and sprinkle the chilli flakes over the potatoes. Season with salt and pepper to taste.
Cover and Roast: Cover the roasting dish tightly with tin foil. Place the dish in the preheated oven and roast for 40 minutes. This will allow the potatoes to steam and absorb the flavours.
Crisp Up the Potatoes: After 40 minutes, carefully remove the tin foil. Return the dish to the oven and continue to roast for an additional 30-35 minutes, or until the potatoes are gnarly, crisp, and golden on the outside, and fluffy on the inside. Shake the dish occasionally to ensure even browning.
Serve: Remove the bay leaves before serving. Garnish with freshly chopped parsley, if desired.