Extra-Crispy Herb-Roasted New Potatoes
"Extra-crispy new potatoes with a buttery, herb-flecked crust. [Photographs: J. Kenji Lopez-Alt] Simmering potatoes in heavily salted water until the water runs completely dry gives them extremely fragile, wrinkled skins that crisp up when subsequently roasted in a hot oven. The result: extra-crispy new potatoes with buttery, herb-flecked crusts. Why this recipe works: * Simmering in heavily salted water dries out the exteriors of the potatoes and thins the skins. * Tossing with butter infused with herbs and alliums before roasting gives these potatoes deep herb flavor and crisp, buttery crusts...."
INGREDIENTS
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4 pounds new potatoes, scrubbed and rinsed
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1/2 cup kosher salt
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2 medium cloves garlic
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2 tablespoons roughly chopped chives
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2 tablespoons fresh parsley leaves
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2 tablespoons fresh sage leaves
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1 tablespoon fresh thyme leaves
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1 small shallot, thinly sliced
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1/2 stick unsalted butter, cut into 1/4-inch slices
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Freshly ground black pepper
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