How to make
The new potatoes do not need to be peeled, but washed with a brush under running water.
Put them in a pot, cover them with water (1 cm above the potatoes) and put them on the stove to boil for 12 minutes. They are timed after the water boils.
Remove from heat, strain and transfer them onto a baking tray.
Cool briefly and with thumbs or the back of a spoon gently press on top to crack them but not turn them into mashed potatoes.
Combine olive oil and mustard in a bowl and mix well.
The potatoes are sprinkled with salt, ground black pepper, minced rosemary and drizzled with olive oil and mustard.
Roast the potatoes at 390°F (200°C) for about 30-40 minutes.
The last 10 minutes they can be cooked in a grill-oven until a nice and slightly browned crust is obtained on the roasted golden new potatoes.
