Crispy Baby Reds with Parsley Salt

Served as a side dish or as an hors d’oeuvre, these uniquely textured potatoes are always popular. Adding your favorite herb to complement the meal means endless variations. Serves 6.


  • 2 tablespoons olive oil
  • 1 quart chicken broth
  • 2 pounds small red potatoes peeled (about 1 ½ inch diameter) 1 Tablespoon finely chopped fresh parsley
  • 2 teaspoons course sea salt or kosher salt


Preheat oven to 425 degrees

Pour oil into a shallow baking dish or roasting pan and put in oven to heat

In a large pot, bring the broth to a boil over medium-high heat. Add potatoes to boiling broth and cook for 6 minutes, or until the surface of the potatoes is very tender. Drain the potatoes well. Return potatoes to pot over medium heat and cover. Shake the pot briskly for 1 minute to dry the surface of the potatoes. Potatoes will look a little velvety. Remove baking dish of hot oil from oven. With a slotted spoon, add potatoes a couple at a time, stirring to coat with oil with every addition. When all potatoes are added, return the pan to the oven and bake for 45 minutes, or until crunchy and golden brown. Combine parsley and salt and sprinkle over potatoes. Serve immediately.

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