Ingredients
Equipment
Method
- Scrub the baby Yukon gold potatoes clean and place them in a large saucepan.
- Add cold water to cover the potatoes by about one inch. Stir in 2 tablespoons of the kosher salt, place the pan over high heat, and bring the water to a boil.
- Reduce the heat and simmer until the potatoes are very tender and pierce easily with a sharp knife. This takes 20 to 25 minutes. Drain the potatoes and set them aside.
- Arrange two racks to divide the oven into thirds and heat the oven to 500°F. Place 4 tablespoons of unsalted butter in the empty pot and melt it over low heat. Remove the pot from the heat and stir in the grated garlic, chopped fresh parsley, 1/4 teaspoon black pepper, and the remaining 3/4 teaspoon kosher salt.
- Add the potatoes to the herbed butter mixture and toss to coat them completely.
- Pour the potatoes and any extra melted butter mixture onto a rimmed baking sheet. Use the bottom of a lightly greased drinking glass or measuring cup to press down on each potato until it splits open and flattens to about 3/4-inch thick.
- Roast the potatoes on the lower rack until the bottoms are golden-brown, about 10 minutes. Move the baking sheet to the higher rack and roast until the tops are brown and crispy, about 10 to 15 minutes more. Serve the potatoes warm.
Notes
When making this dish for a family meal, you can prepare the herbed butter ahead of time and store it in the refrigerator. Gently warm it before tossing it with the cooked potatoes. This recipe works well with small red potatoes if Yukon Golds are unavailable.