Ingredients

The following ingredients have 4 Servings
  • 2 pounds new potatoes, scrubbed and rinsed
  • 1/3 cup kosher salt
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons chives, roughly chopped
  • 1 1/2 tablespoons parsley, roughly chopped
  • 1/2 tablespoon fresh rosemary
  • 1/4 cup (1/2 stick) unsalted butter, room temperature, sliced into pats
  • kosher salt and freshly ground pepper, to taste

Instruction

  • Preheat oven to 400º F.
  • Place potatoes in a large pot and cover with water. Pour in salt and stir together, then bring to a boil.
  • Reduce heat to low and cook until all water has evaporated and salt film covers all potatoes. Rinse potatoes of excess salt and drain, then transfer to a large bowl.
  • Combine garlic, chives, parsley and rosemary in food processor (or mince by hand), and pulse until finely chopped.
  • Add butter to food processor and pulse until mixture is smooth and everything comes together as a paste, then microwave mixture until melted and smooth. Season with salt and pepper.
  • OR, melt butter and whisk in herbs and garlic.
  • Once melted, pour 1/2 mixture over boiled potatoes, then transfer potatoes to baking sheet.
  • Bake for 20-22 minutes, or until lightly browned.
  • Re-melt remaining herb butter and pour over roasted potatoes, serve hot.