Peewee Potatoes Recipe

Peewee Potatoes

1. 1

   Wash and prep

   Scrub the peewee potatoes under cold running water to remove dirt. Leave skins on. If some potatoes are noticeably larger than others, halve them so pieces are roughly equal in size for even cooking.

2. 2

   Parboil

   Place the potatoes in a medium-large pot and add the water and 1 tablespoon kosher salt. Bring to a rolling boil over high heat, then reduce to a simmer. Cook until potatoes are just tender when pierced with a fork, about 12–15 minutes depending on size. Do not overcook — they should hold shape. Drain the potatoes in a colander and let steam-dry for 2–3 minutes to remove excess moisture.

3. 3

   Infuse butter

   While potatoes drain, heat a large sauté pan over medium heat. Add the butter and olive oil. When butter begins to foam, add the sliced garlic and thyme leaves. Cook, stirring, until garlic is fragrant and just starting to turn golden (about 1–1.5 minutes). Be careful not to burn the garlic.

4. 4

   Sear potatoes

   Add the drained potatoes to the hot pan in a single layer. Increase heat to medium-high and sear, turning occasionally with a spatula or tongs so several sides develop golden-brown color and slight blistering. This should take 6–8 minutes. Spoon the flavored butter and any pan juices over the potatoes as they cook to glaze them.

5. 5

   Finish and season

   When potatoes are nicely browned and cooked through, remove pan from heat. Stir in lemon zest (if using) and chopped parsley. Season with sea salt, freshly ground black pepper, and chili flakes to taste. Toss gently to coat all potatoes in the herb butter.

6. 6

   Serve

   Transfer potatoes to a serving bowl or platter. Garnish with a few extra thyme sprigs or a small pat of butter if desired. Serve hot as a side dish.