Cowboy Butter-Bathed Potatoes
These flavorful Yukon gold potatoes, bathed in a rich cowboy butter, are the perfect side dish for any gathering. Roasted until tender and tossed with a delightful herb-infused butter, they are sure to impress your guests!
Equipment
- Dutch oven or large cast-iron skillet
- food processor
Ingredients
- 2 tablespoons olive oil
- 3 medium shallots coarsely chopped
- 12 medium Yukon gold potatoes diced into 2-inch chunks
- 4 cloves garlic crushed
- 1 teaspoon smoked paprika
- 2 sticks unsalted butter softened and cut into pieces (1 cup)
- 8 to 10 fresh sage leaves
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- Kosher salt to taste
- freshly ground black pepper to taste
- 1 teaspoon garlic powder
Instructions
- Preheat your oven to 350°F (175°C).
For the Potatoes:
- Combine the diced Yukon gold potatoes with olive oil and a tablespoon of salt in a Dutch oven or large cast-iron skillet. Cover and roast in the oven for 40 to 45 minutes, until they become tender.
For the Cowboy Butter:
- In the meantime, prepare the cowboy butter by blending shallots, garlic, sage, thyme, rosemary, smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper, and kosher salt in a food processor until a chunky paste forms, taking about 10 seconds.
- Introduce the softened butter pieces into the processor and pulse until everything is thoroughly mixed, which should take around 30 seconds. Transfer this mixture to parchment paper, shape it into a log, and refrigerate until you’re ready to use it. This preparation can also be completed the day before.
Finishing Touches:
- After your potatoes are roasted, transfer the skillet to the stovetop on medium-high heat. Slice the cowboy butter and layer it over the hot potatoes. Allow the butter to melt while gently tossing the potatoes every few minutes to achieve a golden-brown crust, which should take about 10 minutes.
- Once they've developed a beautiful golden color, let the potatoes cool for about 10 minutes before serving them alongside a fresh green salad for a colorful meal.