I’ve famously never been the world’s biggest mashed potato fan, but a golden-brown, crispy potato situation has me weak in the knees every single time. This take on roasted potatoes asks you to use a teaspoon measure or melon baller to scoop teeny tiny round balls out of Yukon Golds, in lieu of cubes or chunks. Why? Because they’re cute as hell, and we’re long overdue for a new potato format. Their round shape also makes them especially adept at rolling around in a bath of browned bay leaf butter. Choose the largest potatoes you can find to maximize the number of balls you can scoop from each. If melon-balling doesn’t seem like a good use of your time, all good, just cut them into ½-inch cubes.

*Cook’s note: Use the leftover potato “carcasses”-- that is, what you’re left with after making your potato balls– for Pommes Au Beurre, the creamy, silky counterpart to this dish, which’ll more than satisfy the mashed potato lovers in your crew.

**Make ahead: The potatoes can be peeled, balled, boiled, and dried out up to 2 days in advance. Once completely cool, store in the refrigerator, covered, until ready to cook in the brown butter.