New potatoes, olive oil.
This recipe is absurdly simple, and yet the best potato recipes often are. The flavour of a good potato really needs no further enhancement and following on from my previous suggestions for perfectly baked and perfectly chipped potatoes - these luscious wee beasties are gorgeous just as they are, but are also incredibly versatile as the basis for a cold salad dressed with pesto, spiced yoghurt or herb-rich mayonnaise. Mmmmm
1) Toss the potatoes, skins and all in olive oil to ensure an even coating. Add to a roasting dish and roast for 1 hour at 220 degrees until the skins begin to blister and turn golden brown.