New potatoes are only in season from April to July, so I always try to make the most of them. One of my favourite ways to eat them is to roast them. I particularly like to do this with Vivaldi potatoes, as their waxy texture keeps them whole, while their insides turn wonderfully soft and creamy. If you can’t find them, Charlotte, Jersey Royals or Anya potatoes make a good substitute. 

Method:

• Heat your oven to 180°C (fan) and line a roasting tin with baking parchment.
• Wash the potatoes and cut them in halves or quarters so they are roughly all the same size. Place them in the tin and drizzle over the oil. Mix with your hands to so they are coated and season with salt and pepper. Spread out so they are in a single layer.
• Roast for 35-40 minutes (turning them over halfway through) until tender when pierced with a knife and golden brown. Set aside to cool slightly.
• Chop the cucumbers roughly into 2cm pieces and tip into a large salad bowl.
• Add the spring onions, pistachios and herbs.
• To make the dressing, mix all the dressing ingredients in a small bowl. Taste and season as required.
• While the potatoes are still a little warm, add them and the dressing to the other ingredients. Mix gently to combine and coat the potatoes in the dressing.
• Serve immediately or at room temperature. It will also keep in the fridge for a day or two.
• Ring the changes: stir in a couple of tablespoons of tiny capers or finely chopped pickled cucumbers for a piquant lift.

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Photo: Inbal Bar-Oz