These tiny and tender new potatoes are a sign of the growing season and are prized for their delicious taste and texture. This recipe provides a common Norwegian method for preparing these potatoes, which often are served with fish or meat dishes, such as the preceding pork recipe.
- Yield: 12 portions (5 ounces/portion)
- 4 oz Water
- 4 lbs New Potatoes (waxy variety and very small, usually about an inch wide), cleaned and dry
- 8 oz Unsalted Butter, melted and held warm
- 1 Tbsp Kosher Salt (or other coarse salt)
- ¼ tsp White Pepper
- ¼ cup Fresh Dill (about 1 large bunch), minced
- 1 Tbsp Fresh Parsley, minced
- Preheat the oven to 300 degree F.
- Place the water in the bottom of a hotel pan and set aside.
- In a mixing bowl, combine the new potatoes, warm butter, salt, and white pepper; toss to coat the potatoes with seasonings.
- Transfer the potatoes and seasonings (be sure to transfer all of the melted butter, as well) to the hotel pan, and cover the pan first with plastic wrap and then with aluminum foil to completely seal it.
- Place a hotel pan lid (or another suitable lid) on top of the hotel pan. Put the pan in the preheated oven and bake for 45 minutes.
- Remove the pan from the oven, and carefully lift up one corner of the plastic and foil that are covering the pan; check to see if the potatoes are tender throughout. If they are, proceed to the next step. If they’re not, cover them and return to the oven to finish.
- Once the potatoes are tender throughout, remove the foil and plastic wrap, and return the potatoes to the oven for 5 minutes.
- Remove the potatoes from the oven and allow them to cool slightly (5 minutes).
- Add the freshly minced dill and parsley; serve.