Buttery Baby Potatoes

Bring water to a boil in a saucepan, adding a pinch of salt.

Add about 1 kg of baby potatoes (peeled or unpeeled, to taste) to the boiling water and cook for exactly 10 minutes to par-cook them.

Drain all the water from the cooked potatoes.

Prepare a baking sheet by drizzling it with olive oil and arrange the cooked potatoes, ensuring they all have contact with the bottom surface to brown.

Season the potatoes with salt, red pepper flakes, and a pinch of smoked sweet paprika.

Add three cloves of garlic, keeping their skins on, to flavor the potatoes.

Top the potatoes with 50g of butter cut into cubes and toss lightly to combine the seasonings and start melting the butter.

Place the baking sheet in a preheated oven at 450ºF (230ºC) and roast for about 15 to 20 minutes to brown the bottom side.

Halfway through the cooking time, remove the pan from the oven and flip all the potatoes over.

Return the potatoes to the oven for another 15 to 20 minutes, until the other side is also nicely browned.

Serve the potatoes finished with chopped chives or grated Parmesan cheese, if desired.