Roasted Petite Potatoes with Rosemary-Garlic Butter

Petite potatoes are very small—about 1 inch or less in diameter—and they’re becoming more readily available in supermarkets with good produce sections. Sometimes called “pearls,” these beautiful, colorful spuds come in purple, red, and yellow (or white) and have very concentrated potato flavor.

Petite Potatoes

Petite potatoes are great for roasting, needing only simple seasoning and about 30 minutes to become crispy golden outside and creamy tender inside. In this recipe, I finished them with a garlicky, herbal butter sauce to add a little extra rich flavor. And what potato doesn’t love butter?

This simple, easy side dish is as delicious as it is pretty. And it’s as comfortable for an everyday dinner as it is for a special holiday feast.

Serves 4

Ingredients

• 14 oz petite purple, red, and yellow (or white) potatoes, halved
• olive oil, for drizzling and brushing
• sea salt
• freshly ground black pepper
• 2 tbsp unsalted butter
• 2 small garlic cloves, finely chopped
• 1 1/2 tbsp chopped fresh rosemary

Dish Ingredients

Preparation

1. Preheat the oven to 400° F.
2. Place the potatoes in a bowl and drizzle generously with olive oil. Season with salt and pepper and toss to coat.
3. Heat a cast-iron skillet over medium-high heat. Brush with olive oil and pour the potatoes into the skillet. Sear, stirring frequently, 8 minutes.

Seasoned Potatoes  

Potatoes Ready to Roast

1. Transfer the skillet to the oven and roast until the potatoes are tender and golden brown, 15-17 minutes, stirring 2-3 times.
2. Meanwhile, heat a small skillet or saucepan over medium heat and add the butter. When the butter bubbles, add the garlic and season with salt and pepper. Cook, stirring frequently, 3 minutes.
3. Remove from the heat and stir in the rosemary.

To serve, remove the potatoes from the oven and stir the rosemary-garlic butter into the skillet. Pour into a serving bowl and serve hot.

Roasted Petite Potatoes with Rosemary-Garlic Butter