35 Min

• 1 lb Tri-Color New Potatoes
• 1 Tbsp Olive Oil
• ¼ cup Buttermilk
• ½ cup Mayonnaise
• 1 tsp Dark Brown Sugar
• 1 Tbsp Chopped Fresh Basil
• 1 Tbsp Chopped Fresh Parsley
• 3 Scallions, thinly sliced

Heat oven to 450 degrees. 

Place potatoes in large pot and cover with 1-inch water. Season with sea salt and bring to boil. Reduce heat, simmer, and cook 10–15 minutes, until tender. Drain and let cool 5 minutes, until they can be handled safely.

Spread potatoes on rimmed baking sheet and using bottom of a small glass, carefully smash each potato halfway, so bottom of potato stays intact. Drizzle with olive oil and season with sea salt. Roast 20–25 minutes, flipping once, until golden.

Meanwhile, whisk together buttermilk, mayonnaise, brown sugar, basil, and parsley; season with sea salt and pepper. Fold warm potatoes into dressing along with scallions; season with sea salt and pepper.