Try my Calabrian potatoes when you want zesty, crispy, buttery potatoes on your plate in 30 minutes or less. These potatoes are tossed in a compound butter with Calabrian peppers, green onions, parsley, rosemary, and a pinch of salt, then pan-fried until golden and crisp.
These aren’t your ordinary rosemary-and-garlic potatoes. Yes, Calabrian potatoes include rosemary and garlic notes, but the Calabrian chili paste brings an extra layer of fruity, tangy heat that lifts the dish.
I first tasted a version of this while in Sorrento, Italy. The recipe highlights Calabrian chili paste—a condiment from Southern Italy made from crushed Calabrian chilies, olive oil, and salt. It’s fruity and slightly sweet, with a lingering, smoky heat that enhances pasta, sauces, and vegetable sides.
Tossed into butter with the herbs and green onions, these potatoes transform into the star of the meal—crispy on the outside, creamy inside, and coated in bright Mediterranean flavors. This one-pan, 30-minute side is simple to make and impossible to resist.
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
These tangy potatoes pair perfectly with Italian mains—prime rib, meatballs, zuppa Toscana, chicken parm, or simply grilled sausages.
Tip From Kevin
Calabrian you say?!
Calabrian chili paste, usually found in the condiment aisle, is made from crushed Calabrian chilies, oil, and salt. It delivers smoky, fruity heat with a tangy finish and works beautifully to boost sauces, pizza, pasta, and vegetable dishes.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for full ingredient amounts)
- Small Yellow Potatoes – Baby Yukon Golds are ideal: enough starch to crisp while staying creamy inside.
- Calabrian Chili Paste – I prefer the paste to whole chiles because it already contains oil and is easy to incorporate into the butter.
- Green Onions – Can be swapped with shallots or chives if needed.
- Parsley – Fresh parsley adds brightness; chop about a tablespoon for the compound butter.
- Rosemary – Use ½ tsp ground rosemary or 1 tsp minced fresh rosemary.
- Butter – Let butter come to room temperature to make the compound butter easy to mix. About 30–60 minutes at room temperature works well.
- Kosher Salt – Use to taste to bring out the flavors.
How to Make Calabrian Potatoes
- Make the compound butter. In a small bowl, mix room-temperature butter with chopped green onions, Calabrian chili paste, chopped parsley, rosemary, and salt until combined.
- Boil the potatoes. Halve the baby Yukon Golds and place them in a medium saucepan. Cover with water and boil over medium-high heat until fork-tender, about 10 minutes. Drain and return the potatoes to the pan.
- Combine and brown. Add the compound butter to the hot potatoes and stir to coat and melt. Reduce heat to medium and cook, stirring frequently, until the potatoes develop a golden crust, about 3–5 minutes. Serve hot.
Recommended Tools
- Saucepan – A wider pan helps coat the potatoes evenly and crisp them.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Don’t leave them at room temperature for more than a couple of hours before refrigerating.
Reheat in a 425°F oven until warmed through, or reheat successfully in an air fryer for a quick crisp-up.
Frequently Asked Questions
Baby Yukon Golds are my top pick: they’re the right size and balance waxy and starchy textures for a crispy exterior and tender interior. Russian Banana fingerlings or other small yellow potatoes work well too. While some use larger potatoes sliced into medallions, halved baby potatoes give a creamier bite.
Calabrian chilis are moderately hot, often ranging from 25,000 to 40,000 Scoville units. They’re noticeably hotter than a jalapeño but offer a fruity, smoky profile. Adjust the amount of paste to match your heat preference.
Yes. After boiling and tossing the potatoes with the compound butter, spread them on a parchment-lined baking sheet and roast at 425°F for 10–15 minutes, flip, and roast another 10–15 minutes until golden and crisp.
Calabrian Potatoes
Print Recipe
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 butter, green onion, Calabrian chili paste, parsley, salt, and rosemary. Set aside.
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In a medium saucepan over medium-high heat, boil the potatoes until fork-tender, about 10 minutes. Drain and keep 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 cook, stirring often, until the potatoes develop a golden crust, 3–5 minutes. Serve immediately.
Roasted
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After boiling and tossing with the butter, arrange 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 and should not replace professional advice.
