Buttercream potatoes are small, tender new potatoes. Around 1-inch in diameter, these potatoes have a pale yellow color and buttery flavor. While new potatoes are in season in the late spring and early summer, you should be able to find them all year long. Look for buttercream potatoes packaged by themselves or with an assortment of fingerling potatoes. You can boiled or steam buttercream potatoes like any other potato, but roasting produces a particularly delicious side dish.
Step 1
Preheat the oven to 375 degrees Fahrenheit.
Step 2
Scrub buttercream potatoes with a vegetable brush under cool running water.
Step 3
Transfer the washed new potatoes to a large bowl.
Step 4
Toss the potatoes with olive oil, allowing 2 tbsp. olive oil per pound of buttercream potatoes.
Step 5
Season the potatoes generously with salt and pepper. Toss with 2 tbsp. to 3 tbsp. of fresh herbs, using a single herb or a mixture of your favorites.
Step 6
Place the potatoes on a baking sheet and roast for 30 to 40 minutes.
Tips and Warnings
- Replace fresh dill, parsley and chives with a rich, savory herb like rosemary for a fall or winter flavor. Drizzle buttercream potatoes with a white wine sauce to serve alongside fish or chicken. Pair roasted buttercream potatoes with a balsamic reduction if you're serving beef.
Things You'll Need
- Buttercream potatoes
- Vegetable brush
- Mixing bowl
- Olive oil
- Fresh herbs, including parsley, chives and dill
- Salt
- Pepper
- Baking sheet
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