Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Cowboy Butter-Bathed Potatoes
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- Level: Easy
- Total: 1 hr
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 395
- Total Fat
- 28 g
- Saturated Fat
- 15 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 61 mg
- Sodium
- 497 mg
They may not be in your grandmother’s Thanksgiving recipe box, but slow-roasted potatoes in spiced cowboy butter is a delicious, festive side dish perfectly matched to the holiday’s flavors. If you’re not familiar with cowboy butter you’re in for a treat: It’s a compound butter — butter that’s been softened, mixed with seasonings and then chilled — that’s famous for its bold herby, garlicky, spicy flavor. It’s ideal paired with roasted Yukon gold potatoes and likely to become a favorite. You might want to make a double batch of the butter and save some for melting over steaks, chicken, vegetables or anything that needs a flavor kick.
- Level: Easy
- Total: 1 hr
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 395
- Total Fat
- 28 g
- Saturated Fat
- 15 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 61 mg
- Sodium
- 497 mg
Ingredients
Potatoes:
Cowboy Butter:
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Directions
- For the potatoes: Preheat the oven to 350 degrees F.
- Toss the potatoes with the olive oil and 1 tablespoon salt in a Dutch oven or 12-inch cast-iron skillet with a lid. Cover with the lid and roast until tender, 40 to 45 minutes.
- Meanwhile, for the cowboy butter: Combine the shallot, garlic, sage, thyme, rosemary, paprika, garlic powder, onion powder, chili powder, cayenne and 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a food processor. Process until the mixture forms a chunky paste, about 10 seconds. Spread the butter chunks evenly across the food processor, so that it will blend evenly. Pulse until the butter is fully incorporated, about 30 seconds. Scrape the butter onto parchment paper or plastic wrap, then roll it into a cylinder and wrap it tightly. Refrigerator until you are ready to use it (this can be done up to a day ahead).
- Transfer the pan with the potatoes to a stovetop burner and heat over medium-high heat. Unwrap the cowboy butter and slice it into 1-inch-thick slices. Place the butter slices on top of the potatoes and let them melt into the hot potatoes. Once the butter mostly melts, use a metal spatula to toss the potatoes every few minutes until they are golden brown all over, about 10 minutes. Stirring too often will break up the potatoes and prevent browning. Let cool for about 10 minutes before serving.
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