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Roasted New Potatoes

Serves 4

This is an easy and delicious way to make small new potatoes when they are in season. It was my mother's recipe. I remember her serving the potatoes every year with her Easter ham dinner, although I am certain she made them for other meals. I love the combination of the delicate, creamy flesh of the potatoes and the somewhat nutty flavor of the butter, which browns slightly as it roasts. Although genuine new potatoes are the first choice for this recipe, any small potatoes can be used. Choose thin-skinned white, red or gold potatoes that are fairly equal in size. Serve these potatoes for a family dinner, special occasion or elegant entertaining. For something a little different but equally good, see my grandmother's pan-roasted new potatoes in the similar and related recipes links.


Preheat oven to 425° F. Scrub the potatoes and, if necessary halve any that are much larger than the others. With a knife, cut a small 'x' into one side of each potato. Place in a baking dish in one layer. Pour the butter over all. Season with the salt and pepper. (If using dried parsley, add now.) Toss well to combine. Cover tightly with foil and roast for 30 minutes. Remove the foil and roast another 10 minutes or until tender. Sprinkle with the fresh parsley and serve immediately, drizzling potatoes with any extra butter in the pan.