Starters & Sides Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease with oil. If using larger baby potatoes, halve them so pieces are roughly 1–1.5 inches for even roasting.

Toss with oil and herbs

In a large bowl, combine the baby potatoes, 2 tbs extra-virgin olive oil, minced garlic, chopped rosemary, thyme leaves, sea salt, and black pepper. Toss until potatoes are evenly coated.

Roast

Spread potatoes in a single layer on the prepared baking sheet, cut side down where applicable. Roast in the preheated oven for 25–30 minutes, turning once halfway through, until edges are golden-brown and potatoes are fork-tender.

Finish and garnish

Remove potatoes from oven, immediately drizzle with melted butter and toss gently to coat. If using, sprinkle grated Parmesan and return to oven for 2–3 minutes to crisp the cheese. Transfer to a serving bowl and sprinkle chopped parsley.

While potatoes roast, whisk together 1/2 cup mayonnaise, 1 tbs fresh lemon juice, 1/2 tsp lemon zest, grated or minced garlic clove, 1/2 tsp Dijon mustard, 1/2 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust acidity or salt to preference. Refrigerate until ready to serve.

If using Parmesan and smoked paprika, sprinkle the 2 tbs grated Parmesan over the potatoes during the final 2–3 minutes of roasting and dust lightly with 1/4 tsp smoked paprika before serving for a smoky note.