New potatoes are an early summer treat not to be missed. They’re sold without being cured, making the skins soft and the flesh sweeter than their fall counterparts. They’re a wonderful mainstay in any potato salad, and crisp up deliciously when roasted. Get them before they’re gone in late July/early August!

Extra-Crispy Herb-Roasted New Potatoes

Recipe

• 4 lb new potatoes, scrubbed, rinsed and cubed uniformly
• 1/2 cup kosher salt
• 2 medium cloves garlic
• 2 tbs roughly chopped chives
• 2 tbs fresh parsley leaves
• 2 tbs fresh sage leaves
• 1 tbs fresh thyme leaves
• 1 small shallot, thinly sliced
• 1/2 stick unsalted butter, cut into 1/4-inch slices
• Freshly ground black pepper

Instructions

1. Place potatoes in a large saucepan and cover with water. Add salt and stir to dissolve. Bring to a boil over high heat. Reduce to a low boil and cook, stirring occasionally, until liquid has completely evaporated and potatoes are covered in a film of salt, about 45 minutes. Drain and rinse potatoes of excess salt. .
2. Combine garlic, chives, parsley, sage, thyme, and shallot in a food processor. Pulse until finely chopped and no large pieces remain. Scatter butter chunks on top. Pulse until homogenous paste is formed. Season generously with salt and pepper and pulse to combine. Note: Potatoes and herb butter can be made ahead to this stage for up to 5 days before continuing.
3. Adjust oven rack to middle position and preheat oven to 400°F. Line a rimmed baking sheet or broiler pan with aluminum foil. (If potatoes do not all fit on one rack, use two baking sheets, rotating top to bottom half way through cooking.) Heat herb butter in a small saucepan over medium heat until melted. Toss potatoes and half of melted herb butter in a large bowl to coat. Transfer to baking sheet and roast, shaking pan occasionally, until crisp all over, about 20 minutes. Re-melt remaining herb butter. Transfer potatoes to a large bowl and toss with remaining herb butter. Season to taste with pepper. Serve.

Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.