Patate Novelle Recipe

Preheat and prep

Preheat the oven to 425°F (220°C). Wash the Yukon Gold potatoes thoroughly to remove soil. Leave skins on. If potatoes are large, halve or quarter so most pieces are roughly 1 to 1 1/4 inches (2.5–3 cm) across; keep small new potatoes whole.

Par-boil

Place potatoes in a pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a gentle boil, then reduce to a simmer and cook until potatoes are just tender at the center but not falling apart, about 8–12 minutes depending on size. Test with a paring knife; it should meet slight resistance.

Drain and roughen

Drain the potatoes in a colander and let steam dry for 2 minutes. Return to the hot pot and shake gently for 30–60 seconds to roughen the surfaces—this helps create crisp edges in the oven.

While potatoes par-boil, combine 1/2 cup extra-virgin Ligurian-style olive oil (a mild, grassy olive oil), 2 tablespoons fresh thyme leaves, 1 tablespoon finely chopped fresh rosemary, 3 smashed garlic cloves, 1 teaspoon crushed red pepper flakes and 1 teaspoon freshly ground black pepper in a small bowl. If using, add 1 teaspoon lemon zest. Allow the mixture to sit at room temperature for at least 10 minutes so flavors infuse. Taste and adjust pepper and red pepper flakes to your heat preference.

Optionally warm the oil slightly: for a more melded flavor, gently warm the oil mixture in a small saucepan over lowest heat for 1–2 minutes until aromatic, then remove from heat and let cool a minute before using. Do not let the garlic brown.

Transfer the par-cooked, roughened potatoes to a rimmed baking sheet in a single layer. Drizzle about two-thirds of the prepared spicy thyme-rosemary olive oil over the potatoes, turning them with a spatula or using your hands (wear oven mitts if hot) to coat evenly. Reserve the remaining oil for finishing so fresh herbs remain bright.

Spread potatoes cut-side down where applicable and space them so air circulates. Roast in the preheated 425°F (220°C) oven for 25–35 minutes, turning once halfway through, until deeply golden and crisp on the outside and tender inside. Time varies by potato size; smaller pieces may finish sooner.

Remove the baking sheet from the oven. Immediately drizzle the reserved herb oil over the hot potatoes so the fresh herb flavors bloom. Taste and sprinkle flaky sea salt evenly (about 1 teaspoon) and the chopped fresh parsley, if using. Toss gently to coat.

Transfer to a serving platter and serve hot as a side dish. Leftovers keep refrigerated for up to 3 days and re-crisp well in a 400°F (200°C) oven for 10–12 minutes.