Steam-Roasted Potatoes with Lemon Parsley Butter
- Cook
- 17 min
8–10 baby potatoes (1 lb), skin-on, halved
2 tablespoons olive oil
1 clove garlic, skin-on
Kosher salt
Lemon Parsley Butter
2 tablespoons unsalted butter, whipped
1 ½ tablespoons parsley, finely chopped
½ clove garlic, minced
¼ lemon, juiced, skin zested
Kosher salt, to taste
In a small bowl, combine ingredients for Lemon Parsley Butter and set aside.
Preheat the pot over medium heat for about 2 minutes. Add olive oil and spread it evenly. Once the oil starts to smoke, place potatoes cut-side down in the pot along with garlic, and sprinkle with salt. Cover and steam-roast over low heat for 7 minutes, then reduce the heat to very low and steam-roast for another 7 minutes.
Uncover and check that the potatoes are cooked through. Increase the heat to low and cook for an additional 3 minutes, turning the potatoes occasionally. Once the moisture has evaporated and the surface is golden and crispy, wipe off any excess oil with a paper towel.
Turn off the heat, add Lemon Parsley Butter to the pot, and toss the potatoes thoroughly to coat.
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