Shetland Black potatoes are an heirloom variety of potato from Shetland (little island, 60 degrees North, middle of the North Sea, check it out on your map!). They have a gorgeous dark purple skin, yellow flesh and a distinctive purple ring inside and they make wicked roast potatoes. Since this recipe contains the herb rosemary I am entering it into Lavendar & Lovage’s Herbs on Saturday bloggers challenge hosted, this month, by Blue Kitchen Bakes. I am also entering it into the Best of British food blogger’s challenge finale at London Unattached because we have awesome food up here in Shetland, but quite often, when it comes to talking about British food, we are completely forgotten about! You can find out more about this competition at A Whole New World and you can find more about Shetland produce (like where you could order yourself some fantastic Shetland Black potatoes) at The Shetland Food Directory.
750 g Shetland Black potatoes
3 tsp coarse sea salt
a few sprigs of fresh rosemary
2 cloves garlic, chopped finely
40 g Shetland butter
Preheat oven to 200 C. Wash potatoes and pat dry. Arrange on a baking tray and drizzle with olive oil. Sprinkle with 2 teaspoons of coarse sea salt. Bake for 30 minutes. Meanwhile, melt the butter. Remove tray from oven, turn potatoes over and pour over the melted butter. Sprinkle with rosemary and garlic. Roast for a further 10-15 minutes. Serve warm with the remaining coarse sea salt.