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2 pounds new potatoes, scrubbed1/3 cup kosher salt 1 cloves garlic, minced2 tablespoons chopped chives2 tablespoons chopped fresh flat-leaf parsley1 teaspoon chopped fresh thyme2 green onions, minced2 tablespoons unsalted butter, room temperature1 tablespoon extra virgin olive oilFreshly ground black pepper
Place the potatoes in a large saucepan and cover with water. Add the salt and bring to a boil. Reduce the heat to medium low and cook, stirring occasionally, until the liquid has evaporated and the potatoes are covered with a light dusting of salt, about 40 to 45 minutes.
Preheat an oven to 425F.
In the meantime, in a bowl, combine the garlic, chives, parsley, thyme, green onions, butter, olive oil, salt and pepper until well mixed. Place the mixture in a saucepan and heat until the butter is melted.
Toss the potatoes with half of the herb butter mixture and place on a baking sheet. Bake in the middle of the oven, shaking occasionally, until the potatoes are crisp and golden, about 15 to 20 minutes.
Remove from the oven and toss with the remaining herb butter. Season as needed with salt and pepper and serve.
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