Roasted Buttery New Potatoes
Serves 4 to 6
This roasted potato recipe is so good. The melted butter browns the potatoes as they roast and gives a rich, nutty flavor. Admittedly, I have several similar recipes for potatoes roasted with butter, some of which are in the similar and related recipes links, but they all have subtle flavor and texture differences due to the preparation methods. This recipe came from my mother. She usually served it for a special occasion. Try to find new potatoes when they are in season, but any small potato will do. These potatoes are excellent as an easy side dish for a family meal, special occasion or entertaining.
- 2 pounds new red, white or gold potatoes of fairly equal size
- 4 tablespoons melted butter, preferably unsalted
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- Paprika for garnish
Preheat oven to 400° F. Rinse and dry potatoes. (Peeling is not necessary.) Cut slits as thin as possible in each, starting at one end and working your way to the other, being careful not to cut all the way through to the bottom. (Place the potato on a large spoon. The sloped edges of the spoon will prevent the knife from cutting through the bottom of the potato.) Place in one layer in a baking dish. Pour melted butter over all. Add salt and pepper to taste. Cover tightly with foil and place in the oven. Roast for 45 minutes, then check for doneness. Replace foil and continue roasting until fork tender, about 15 more minutes, depending on size of potatoes. Remove from the oven, baste with butter in bottom of pan and garnish with parsley and paprika. Serve immediately.