Although this has long been our favorite way to prepare potatoes, we’ve never had a proper name for them. We kept calling them “those potatoes that Jane made.” “Jane” is “Jane Newman,” a former colleague of ours who has since moved to Africa and begun a tremendous charity project. But if we’re going to post a recipe for them, we figure we need an official name for them, so we’re now officially dubbing them “Potatoes Newman.”
Jane is British, but we have no idea whether this way of preparing potatoes is particular to the UK. If anyone else knows more about them, let us know. But we’ll probably still keep calling them “Potatoes Newman.”
Because they’re both boiled and roasted, they’re a little bit more time consuming to prepare than most spud dishes. But they’re worth it. They come from the oven with a crispy, buttery crust and soft, creamy insides. Trust us. They’re worth the extra effort.
Here’s how we make them.
While bringing a medium saucepan to a boil, peel and wash 15 small-medium potatoes. They should be about the size of a baby’s fist. (This doesn’t work as well with fingerling shaped potatoes.) Simultaneously, preheat oven to 375 degrees.
Drop potatoes in boiling water (being careful not to splash.) Bring back to a boil, and set timer for 5 minutes. The goal is to barely boil the outside of the potato, while leaving the inside raw.
At the end of 5 minutes, drain potatoes, then return them to the empty saucepan. Add 4T of butter (1/2 stick) to pot immediately, while potatoes are still hot.
Now comes the first magic trick. Replace the lid on the pot containing the potatoes and butter, and hold it tightly while shaking pot and contents vigorously. Shake for about a minute. What should happen is the the outside layer of the potatoes should become “mushy” and absorb the melted butter.
Next, transfer the shaken, buttered-potatoes to a roasting pan large enough to keep a little space between each potato. Scrape any mashed potato bits left in the pot over the potatoes. Sprinkle with coarse salt.
Place roasting pan, uncovered, into hot oven. Roast the potatoes for approx 30-45 minutes, or until outside has turned golden brown. Turn potatoes once about halfway through roasting to keep bottoms from burning.
Once browned, test one potato to be sure it has cooked all the way through. If so, remove from oven and serve warm.
As always, let us know what you think of them!
You can also use this recipe to make great hors d’oeuvres for passing. Try our chipotle catsup dipping sauce. For the recipe, click here