Extra-Crispy Herb-Roasted New Potatoes

Ingredients

• 4 pounds new potatoes, scrubbed and rinsed
• 1/2 cup kosher salt
• 2 medium cloves garlic
• 2 tablespoons roughly chopped chives
• 2 tablespoons fresh parsley leaves
• 2 tablespoons fresh sage leaves
• 1 tablespoon fresh thyme leaves
• 1 small shallot, thinly sliced
• 1/2 stick unsalted butter, cut into 1/4-inch slices
• Freshly ground black pepper

Directions

1. Put the potatoes in a large saucepan, then add enough water to cover them. Stir in the salt until it dissolves. Set the pan over high heat and bring it to a boil. Lower the heat so the water bubbles gently, and continue cooking, stirring now and then, until the water is gone and the potatoes wear a salty coating, about 45 minutes. Drain them, then rinse away the extra salt.
2. While the potatoes are cooking, put the garlic and shallot in the bowl of a food processor. Add the chives, parsley, sage, and thyme. Pulse until everything is finely chopped and no big bits are left, stopping to scrape the bowl as needed. Add the butter pieces over the herb mixture. Pulse again until you have an even paste. Add a generous amount of salt and pepper, then pulse just to mix. You can prepare the potatoes and herb butter through this point up to 5 days ahead before moving on.
3. Move the oven rack to the middle and heat the oven to 400 degrees F. Cover a rimmed baking sheet or broiler pan with aluminum foil. If the potatoes cannot fit on 1 rack, set up 2 baking sheets and switch them from top to bottom halfway through the cooking time. Warm the herb butter in a small saucepan over medium heat until it melts. In a large bowl, toss the potatoes with half of the melted herb butter until coated. Spread them on the baking sheet and roast, giving the pan an occasional shake, until the potatoes are crisp all over, about 20 minutes. Melt the remaining herb butter again. Put the potatoes in a large bowl and toss with the rest of the herb butter. Add salt and pepper to taste; you probably won't need more salt. Serve.