Small pomme de terre grenaille are not new potatoes, or a variety of potato, but a potato of a certain caliber. When potatoes are removed from the ground there can be a number of sizes clinging to the root, those less than 1 1/2 inches (35 mm) are not commercialized with the larger potatoes as they would be difficult to peel, but sold separately under the name grenaille. These are my favorite potatoes to roast and by parboiling them first, they stay tender and moist on the inside while the skin gets crispy and brown—and in half the time it takes to roast raw potatoes.
Fingerling or new potatoes can be roasted in exactly the same way.
Roasted Pommes de Terre Grenailles
- Count 7 ounces (200 g) potatoes per person, washed, left unpeeled
- Olive oil
- Sea salt
- Freshly ground black pepper
- Preheat the oven to 375°F/200°C. Wash the potatoes thoroughly.
- Put the potatoes in a pot, cover with cold water and add a teaspoon of salt. Place the pot on the stove over a high flame and bring to a boil. As soon as the water begins to boil, reduce the heat and simmer until the potatoes are just tender, 10 to 15 minutes.
- Strain the potatoes and immediately spread them out, in a single layer, in a roasting pan: this will allow the moisture to evaporate and the skin to dry. After 3 to 4 minutes, generously dribble olive oil over the still warm potatoes, then sprinkle with salt and freshly ground pepper. Shake the pan to make sure all the potatoes are evenly coated with oil and seasoning.
- Place the pan in the oven and roast the potatoes 15 – 20 minutes, taking them out and tossing them halfway through the cooking time. Remove from the oven and serve hot.