INGREDIENTS
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
PREPARATION
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.
Recipe adapted from Serious Eats