Cowboy Butter Melting Potatoes
These cowboy butter melting potatoes are rich and savory—crisp, golden edges give way to a luxuriously creamy interior, while the butter sauce, garlicky and herbaceous, has gentle heat from chili and red pepper, balanced by Dijon and a pop of lemon. Smoked paprika adds a subtle smokiness that makes the dish feel true to its “cowboy” name.
Ingredients
Method
- Stir together butter, garlic, mixed herbs, mustard, lemon zest and lemon juice, smoked paprika, black pepper, thyme, chili powder, crushed red pepper, and 1 teaspoon of the salt in a bowl until well combined.
- Transfer half of the butter mixture to a small bowl, cover, and refrigerate until mixture firms up, about 30 minutes.
- Preheat the oven to 500 degrees F (260 degrees C); position a rack in the upper third of oven.
- Toss potatoes, oil, and remaining 1/2 teaspoon salt in a bowl with remaining 1/4 cup butter mixture until potatoes are evenly coated. Arrange in a single layer in a 9-by-13-inch metal baking pan, scraping any leftover butter mixture from bowl over potatoes. (Don’t use a glass dish, which could shatter.)
- Roast in the preheated oven, flipping once using a spatula, until browned, about 30 minutes.
- Carefully add broth to the pan. Continue roasting at 500 degrees F (260 degrees C), undisturbed, until potatoes are very tender and most of the liquid is absorbed, about 8 minutes.
- Remove from the oven. Immediately add remaining cold butter mixture, a spoonful at a time, carefully swirling the pan until butter is fully melted and emulsified. Evenly sprinkle with chopped herbs. Serve with lemon wedges.
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