This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
- ½ pound small potatoes per person
- Melted butter
- Herbs, such as chives, dill, and/or parsley
Boil potatoes to just tender in salted water, then drain and cool. Squish with bottom of a juice glass and coat in melted butter, salt and pepper. Roast until very crispy and deep golden. Garnish with herbs of choice, such as chives, dill, and/or parsley.