Roasted baby potatoes with butter and herbs are a perfect accompaniment to fish, fowl, or meat. We especially love it with slow roasted salmon and a side of sautéd green beans.
1 pound baby potatoes, scrubbed
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 tablespoon chopped chives
1 tablespoon chopped fresh parsley
1 tablespoon unsalted butter
Boil the Potatoes
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.
Roast the Potatoes
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.