There are many ways to prepare potatoes as a side dish but this method offers fluffy interiors and hot, crispy exteriors that I think make this dish extraordinary and addictive. They can be prepped ahead of time and roasted off in 25 to 30 minutes before dinner. They can also be repurposed as a stand in for regular breakfast potatoes and are fantastic in an egg scramble or breakfast burrito.
2# b-size red new potatoes
¼ C high quality extra virgin olive oil
2 cloves garlic, minced
2T fresh parsley, chopped
2t fresh rosemary or thyme chopped (or a combination of both)
Finishing salt and freshly ground black pepper
1.) Preheat oven to 375 degrees
2.) Wash potatoes well and place in a large pot of salted water and bring to boil over high heat. Reduce heat to medium and slow boil until potatoes can be pierced with the tip of a knife but still hold their shape. Take care not to overcook. They should be slightly undercooked and not soft or mushy.
3.) Drain potatoes and allow them to cool slightly.
4.) When potatoes are cool enough to handle, flatten them using the bottom of a flat-bottom coffee cup or drinking glass. Place them flattened side down in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Sprinkle with salt and pepper and half of the herbs. Bake the potatoes for 15 minutes or until the undersides are brown and crispy.
5.) Remove the pan from the oven and carefully flip the potatoes over and sprinkle with remaining herbs and additional salt and pepper. Return to oven and roast for an additional 15 minutes or until both sides are equally browned.
6.) Serve as a side dish to roast or grilled chicken, beef or fish.