I've recently started cooking oven-roasted new potatoes. I first started out using extra-virgin olive oil, lemon juice, dried oregano leaves, and salt -- a recipe based on Greek potatoes I fixed once a long time ago.
I then started leaving out the lemon juice, and I discovered the potatoes were crisper on the outside (as opposed to softer). Nonetheless, they still tend to be a little chewy on the outside.
I'd kind of like to improve the recipe, so I'd love to hear how you prepare them.
My oven is pretty old and cheap, so I'm sure that doesn't help. A nice convection oven would be nice, but that is out of the question.
Yummy! I will try your recipe!
I don't cook that much -- so I don't have my own recipe to share.