36 minutes
Crispy on the outside and tender on the inside, these golden new potatoes are perfect with a hint of optional flavored butter.
tablespoons
to taste
to taste
New Potatoes, halved or quartered if necessary
0 lb
optional
Green Garlic Butter
optional
Pickled Vegetable Butter
optional
1. Preheat the Oven
Preheat your oven to 400°F (200°C) to ensure it's ready to finish cooking the potatoes after starting them on the stovetop.
2. Heat the Skillet
Heat a heavy skillet over medium-high heat. Add a generous drizzle of extra-virgin olive oil, letting it shimmer before proceeding. Season the oil lightly with kosher salt and freshly ground black pepper.
3. Cook the Potatoes
Place the new potatoes in the skillet, cut-side down. Let them cook undisturbed for about 6 to 8 minutes until a golden crust forms on the cut sides.
4. Transfer to Oven
Transfer the browned potatoes to an ovenproof pan or a rimmed baking sheet, spreading them out in a single layer. Roast in the preheated oven for an additional 12 to 18 minutes until tender and easily pierced with a knife.
5. Serve
Transfer the perfectly cooked potatoes to a serving bowl. Optionally, serve them with Alla Diavola Butter, Green Garlic Butter, or Pickled Vegetable Butter for an extra burst of flavor.
Choose small, evenly-sized new potatoes like Yukon Golds or baby reds for consistent cooking and a creamy texture.
Preheat your oven with the baking sheet inside and roast at a high temperature for a golden crust.
Parboil the potatoes until just fork-tender to create a fluffy interior. Avoid overcooking to prevent mushiness.
Top the hot, crispy potatoes with a slice of flavored butter just before serving so it melts over them.
Season generously with kosher salt, freshly ground black pepper, and herbs like rosemary or thyme before roasting.
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