Calabrian Potatoes
Tender Calabrian potatoes have an Italian Calabrian chili pepper paste that's slightly fruity, tangy and smokey tossed with herbs and butter.
- Prep time
- 10 min
- Cook time
- 18 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 lb small yellow potatoes (cut in half)
- 3 tbsp butter (room temperature)
- 4 green onions (finely chopped)
- 1 tbsp Calabrian chili paste
- 1 tbsp fresh parsley (chopped)
- 1 tsp kosher salt
- 1/2 tsp ground rosemary (or 1 tsp fresh minced)
Instructions
- 1
In a small bowl mash together the butter, green onion, chili paste, parsley, salt and rosemary. Set aside.
- 2
In a medium saucepan over medium-high heat boil the potatoes until fork tender, about 10 minutes. Drain and keep in the saucepan.
- 3
Add the compound butter mixture to the hot potatoes and stir to coat and melt the butter. Turn the heat to medium and slightly brown and get a crust on the potatoes, stirring often, cooking for 3-5 minutes. Serve immediately.
- 4
After boiling the potatoes and tossing them in the butter, lay them out on a baking sheet lined with parchment paper and roast at 425°F for 10-15 minutes. Flip them and roast for another 10-15 minutes until they’re golden brown.