Try my Calabrian potatoes when you want zesty, crispy, buttery potatoes on the table in 30 minutes or less. These baby potatoes are tossed with a compound butter made from Calabrian chili paste, green onions, parsley, rosemary, and a pinch of salt, then pan-fried until golden and crisp.
These aren’t just rosemary-and-garlic potatoes. They do include rosemary and garlic-like flavors, but the Calabrian chili paste gives them a fruity, tangy, slightly smoky heat that elevates the whole dish.
I first tasted this style of potatoes in Sorrento, Italy. The recipe features Calabrian chili paste — a Southern Italian condiment made from crushed Calabrian chilies, oil, and salt — which brings a balanced heat and bright, fruity notes. Mixed into butter with herbs and green onions, it turns simple potatoes into a standout side: crisp outside, tender inside, and richly flavored with Mediterranean herbs. This one-pan dish comes together in about 30 minutes and pairs beautifully with many Italian mains.
Table of Contents
- Calabrian you say?!
- Ingredient Notes and Substitutions
- How to Make Calabrian Potatoes
- Recommended Tools
- Storing and Reheating
- Frequently Asked Questions
- Calabrian Potatoes Recipe
Serve these tangy Calabrian potatoes with grilled sausages, roast beef, meatballs, chicken parmigiana, or a hearty soup — they add a punch of flavor to any Italian-inspired meal.
Tip From Kevin
Calabrian you say?!
Calabrian chili paste is a popular condiment in the condiment aisle made from crushed Calabrian peppers, oil, and salt. It originates in Southern Italy and offers a smoky, fruity heat with tangy notes. Use it to boost pasta, pizza, sauces, marinades, and of course these potatoes.
Ingredient Notes and Substitutions
(See the recipe card below for exact quantities)
- Small yellow potatoes – Baby Yukon Golds are ideal: they crisp nicely while staying creamy inside and are the perfect size for halving.
- Calabrian chili paste – I prefer the paste for its convenience and the olive oil it contains, which helps with frying. It distributes flavor evenly and is easy to measure.
- Green onions – Can be swapped for shallots or chives if needed.
- Parsley – Fresh parsley adds brightness; about a tablespoon chopped is enough.
- Rosemary – Use 1/2 teaspoon dried or 1 teaspoon minced fresh rosemary. It works well either way.
- Butter – Let it come to room temperature so it mixes easily with the paste and herbs.
- Kosher salt – Adjust to taste.
How to Make Calabrian Potatoes
- Make the compound butter. In a small bowl, mix room-temperature butter with chopped green onions, Calabrian chili paste, parsley, rosemary, and salt until well combined.
- Boil the potatoes. Place halved baby Yukon Golds in a medium saucepan, cover with water, and boil over medium-high heat until fork-tender, about 10 minutes. Drain and return potatoes to the saucepan.
- Combine, brown & serve. Add the compound butter to the hot potatoes and stir until each piece is coated and the butter melts. Reduce heat to medium and cook, stirring often, until the potatoes develop a golden crust, about 3–5 minutes. Serve hot.
Recommended Tools
- Saucepan – A wider pan helps coat and brown the potatoes evenly.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Don’t leave cooked potatoes at room temperature for more than a couple of hours before refrigerating.
Reheat in a 425°F oven until warmed through or re-crisp in an air fryer for best texture.
Frequently Asked Questions
Baby Yukon Golds are my top choice for their creamy interior and ability to crisp up. Other baby yellow potatoes or fingerlings also work well. Some people prefer slicing russets, but halved small potatoes have a texture that’s hard to beat.
Calabrian chilis are moderately hot and can range in heat. The paste adds warm, lingering heat without overwhelming the dish. Adjust the amount to match your spice tolerance.
Yes. After boiling and coating the potatoes in the butter mixture, spread them on a parchment-lined baking sheet and roast at 425°F for 10–15 minutes, flip, then roast another 10–15 minutes until golden brown and crisp.
Calabrian Potatoes
PrintRecipe
Ingredients
US Customary – Metric
- 1 lb small yellow potatoes cut in half
- 3 tbsp butter room temperature
- 4 green onions finely chopped
- 1 tbsp Calabrian chili paste
- 1 tbsp fresh parsley chopped
- 1 tsp kosher salt
- 1/2 tsp ground rosemary or 1 tsp fresh minced
Instructions
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In a small bowl, mash together the butter, green onion, chili paste, parsley, salt, and rosemary. Set aside.
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In a medium saucepan over medium-high heat, boil the halved potatoes until fork-tender, about 10 minutes. Drain and keep them in the saucepan.
Stovetop
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Add the compound butter to the hot potatoes and stir to coat and melt. Turn heat to medium and brown the potatoes, stirring often, until a crust forms, about 3–5 minutes. Serve immediately.
Roasted
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After boiling and tossing in the butter, spread the potatoes on a parchment-lined baking sheet and roast at 425°F for 10–15 minutes. Flip and roast another 10–15 minutes until golden brown.
Nutrition
The nutrition information is an estimate provided by an online calculator and is not a substitute for professional advice.
