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Buttery Roasted New Potatoes

Serves 4 to 6

This roasted potato recipe is absolutely delicious. I have several recipes for potatoes roasted with butter, some of which are in the similar and related recipes, but they all have subtle flavor and texture differences due to the preparation methods. I think this recipe, which came from my mother, is my favorite. Thin slits are cut from one end to the other, allowing the butter to penetrate the entire potato, giving them a rich, nutty flavor as they brown. Mom usually served them 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.

Ingredients

  • 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

Preheat oven to 400° F. Rinse and dry potatoes. 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 (see notes below).

Place the potatoes 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.

Notes: To make slits in a potato, place the potato on a large cooking spoon before slicing. The sloped edges of the spoon will prevent the knife from cutting all the way through the bottom of the potato.

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