Ingredients:

  • 2 lbs baby gold potatoes, halved or quartered
  • 1 tsp kosher salt
  • 1 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter, melted
  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp cracked black pepper
  • 1/4 tsp sea salt

Instructions:

  1. Place potatoes in a pot of cold salted water. Bring to a boil and simmer for 8-10 minutes until fork-tender but not falling apart. Drain in a colander and let steam-dry for 2 minutes.
  2. Return the potatoes to the pot, cover with a lid, and shake vigorously for 5-10 seconds until the edges look fuzzy. Drizzle with 1 tbsp of olive oil and toss to coat.
  3. For roasting: Spread potatoes on a preheated sheet pan and roast at 425°F (218°C) for 20-25 minutes, flipping halfway. For skillet: Sear in a medium-high heat skillet for 5 minutes per side until golden.
  4. Whisk together melted butter, 1 tbsp olive oil, minced garlic, rosemary, thyme, black pepper, and sea salt. Toss the hot cooked potatoes in the herb-butter mixture until evenly coated.