• Gratinéed Red Potatoes with Chives

• 1 lb. small new red potatoes (about 10), scrubbed
• Kosher salt and freshly ground black pepper
• 3 Tbs. olive oil
• 1/2 cup freshly grated Parmigiano Reggiano
• 1 Tbs. thinly sliced fresh chives

• Position a rack in the center of the oven and heat the oven to 425°F.
• Put the potatoes in a saucepan and add enough cold water to cover by 1 inch. Add 1 tsp. salt. Bring the potatoes to a boil over high heat and then lower the heat to maintain a gentle simmer. Cook until the potatoes are tender when pierced with a fork, 15 to 20 min. Drain the potatoes and let them cool slightly.
• Oil the bottom of an 8-inch square pan (I like Pyrex) with 1 Tbs. of the oil. Put the potatoes in the pan. Pierce each potato with the tines of a fork, twisting the fork slightly to break the skin a bit. Then gently squeeze the sides of each potato to make it pop open slightly (as you would for a baked potato). Season the potatoes generously with salt and pepper. Drizzle the remaining 2 Tbs. oil over the potatoes and sprinkle with the cheese. Roast until the potatoes are golden brown and crisp, 25 to 30 min. Sprinkle with the chives and serve immediately.

Red Potatoes Roasted with Onions, Thyme & Sherry Vinegar

• 2 small red onions
• 2 lb. very small red potatoes (about 20), scrubbed and cut in half
• 3 Tbs. olive oil
• 3 Tbs. sherry vinegar
• Kosher salt and freshly ground pepper
• 3 Tbs. fresh thyme leaves (from about 1 bunch)

• Position a rack in the center of the oven. Heat the oven to 425°F. Trim the root ends of the onions, leaving enough of the core intact to hold the onion wedges together. Trim the other end of the onions and cut the onions in half vertically. Cut each half into four wedges, about 1 inch wide.
• In a medium bowl, combine the onions, potatoes, olive oil, and sherry vinegar and season with salt and pepper. Toss to coat well. Spread the vegetables and any liquid in the bowl on a large heavy-duty rimmed baking sheet in a single layer, making sure that the potatoes are all cut side down. Roast until the cut sides of the potatoes are crusty and golden brown, about 35 minutes. Turn the potatoes and onions using a metal spatula. Sprinkle the thyme leaves over the potatoes and return the pan to the oven and roast until the potatoes are very tender and the onions are very brown, about another 5 minutes. Taste and season with more salt if needed.

Smashed Red Potatoes with Basil & Parmesan

• 2 lb. medium or large red potatoes (about 5  medium), scrubbed and cut into large chunks, 1-1/2 to 2 inches
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/4 cup finely chopped fresh basil leaves
• 3/4 cup freshly grated Parmigiano Reggiano

• Put the potatoes and 1 tsp. salt in a large saucepan or pot and fill with enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a fork, 15 to 20 minutes. Reserve some of the cooking water and then drain the potatoes. Dump them back in the pot and set over medium heat. Dry the potatoes by shaking the pan and stirring until most of the moisture has steamed off, about 2 minutes. Remove the pan from the heat. Using the side of a large metal spoon, cut through the skins and flesh of the potatoes, reducing the chunks to a very coarse mash. Stir in the olive oil and garlic. Add up to a couple of tablespoons of the cooking water to loosen the mash if necessary. Stir in the basil and cheese. Season to taste with salt and pepper and serve immediately.

Pan-Fried Red Potatoes with Pancetta & Rosemary

• 3 oz. pancetta, thinly sliced
• 2 Tbs. olive oil
• 1 lb. medium to large red potatoes (2 to 3 medium), scrubbed and cut into 1-inch wedges (measured at the widest point)
• 2 medium cloves garlic, minced
• 1 Tbs. fresh lemon juice
• 2 tsp. minced fresh rosemary
• Kosher salt and freshly ground black pepper

• Put the pancetta and oil in a 12-inch heavy-based skillet over medium heat and cook, stirring frequently, until the pancetta is crisp, 6 to 8  minutes. With tongs, transfer the pancetta to a plate. Add the potatoes to the skillet and spread them into a single layer so a cut side faces down. Cook until the potatoes are golden brown on the bottom (the pan should sizzle but not smoke; adjust the heat if necessary), 5 to 8 minutes. Turn the potatoes with tongs so the other cut side faces down. Cook until that side is deep golden brown, another 5 to 8  minutes. Reduce the heat to medium low and cover tightly with a lid. Cook, tossing occasionally, until the potatoes are tender when pierced with a fork, 10 to 15 minutes more. If the potatoes are browning too much, reduce the heat to low.
• While the potatoes cook, combine the garlic, lemon juice, and rosemary in a small bowl. When the potatoes are tender, add the garlic mixture, stirring to distribute it gently. Cook uncovered until the garlic mixture is heated through and fragrant, about 1 minute. Crumble the pancetta over the potatoes. Season to taste with salt and pepper and serve immediately.

Red Potato Slices with Lemon & Olives

• 2 lb.medium or large red potatoes (about 5 medium), scrubbed and sliced 1/4 inch thick
• 3 Tbs. olive oil; more for the pan
• 1 lemon, very thinly sliced (discard the ends and seeds)
• 2 cloves garlic, minced
• 1/4 cup chopped fresh flat-leaf parsley
• 1-1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1/3 cup pitted oil-cured olives (optional)

• Position a rack in the center of the oven and heat the oven to 425°F.
• Generously oil a large baking dish (9×13-inch works well, or use an oval gratin dish). In a large bowl, combine the potatoes, the 3 Tbs. oil, lemon slices, garlic, parsley, salt, and pepper; toss well. Spread the potato mixture in the baking dish so the potatoes are evenly layered (it can be rustic looking). Roast, turning the potatoes with a spatula every 20 min., until most of the potatoes are crisp and golden and the lemon skins are shriveled and caramelized, about 1 hour. Scatter the olives, if using, over the potatoes for the last 3 to 5 min. of cooking.