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.

Peeled and washed potatoes.

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.

"Barely-boiled" potatoes with butter added.

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.

Buttered potatoes after shaking.

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.

Buttered and shaken potatoes, now ready for roasting.

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

by Josh and Brent

Reader Comments

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HI guys – I know it’s been a while since you posted this, but we just found this recipe and tried it tonight – wonderful! Thank you! We will be making these again. In thanks, I am sharing with you an idea found in “Fatal Grace” by Louise Penny, which we also tried this week – at one point, one of her characters was enjoying:

Roast beef on a baguette with melting Stilton cheese and arugula (with fries).

We made this this weekend as well: our interpretation, organic deli roast beef, Stilton and arugula on baguette, toasted in the oven to melt the cheese – delish! And with these potatoes – wouldn’t that be perfect?? Thanks for sharing your recipes, they are always so good!


Made these with Yukon Gold potatoes and saltes butter, they were creamy and salty and buttery goodness, thank you!

machell moosey

YUM!!! I made these for our seder and sprinkled them with chopped parsley. We have to decided to call them FBB potatoes. Thank you thank you


Hi Guys!

Any chance you could have your web site condense the 'print out' version of your recipes? I printed the Potatoes Newman, and it took 3 pages.

Just as an FYI when you use other food web sites for any recipes,and you click onto print, the site changes the lay-out to one page with everything on it with one picture at the top of the page. Food for thought for you both in this day and age of conservation. Thanks and Happy Easter!