Simple seasonings coat these crisp, golden-brown potatoes, making them a good accompaniment to most main courses. I think of this recipe as my fallback potatoes that always come out perfect. I like to blanch the potatoes for a couple of minutes so the interior is cooked through. Little Yukon Golds are my favorite variety for their creamy interior texture. If you can’t find them, try other baby potato varieties.
This is one of those recipes that you can put your own signature on. Switch out lemon juice for white wine or use melted tallow instead of butter and oil. Add a touch of grated Parmesan cheese once the potatoes are done for a slightly cheesy flavor. Other herbs that work nicely are mint and thyme. It is difficult to go wrong with this recipe, which is why they are my fallback potatoes. Try them with scrambled eggs, roasted chicken, steaks, lamb chops, or braised fish. Anything goes!