- 1 pound baby potatoes, scrubbed
- Kosher salt and freshly ground pepper
- 2 tablespoons olive oil
- 1 tablespoon each chopped chives and parsley
- 1 tablespoon butter
Preheat the oven to 425°F with a rack in the bottom position. Put the potatoes into a medium saucepan and cover with cold water. Add 1 Tbsp salt and bring to a boil. Reduce heat and simmer until the potatoes are just tender, 8–10 minutes. Drain well, pat dry, and return to the pot.
Add the oil and a generous pinch of salt and pepper and spread onto a small baking sheet. Roast until the potatoes are golden brown, shaking the pan occasionally, about 20 minutes. Transfer the potatoes to a serving bowl, stir in the herbs and butter, and season with salt and pepper to taste. Serve right away.
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Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.