Name: Cowboy Butter Melting Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 4 medium garlic cloves, finely chopped; 2 tablespoon chopped mixed fresh tender herbs, such as flat-leaf parsley and chives, plus more for garnish; 2 teaspoon Dijon mustard; 1 teaspoon grated lemon zest plus 1/2 teaspoon fresh juice (from 1 small lemon), plus wedges for serving; 1 teaspoon smoked paprika; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon chopped fresh thyme; 1/4 teaspoon chili powder; 1/4 teaspoon crushed red pepper; 1 1/2 teaspoon kosher salt, divided; 2 lb. Yukon Gold potatoes, peeled and cut into 1-inch-thick slices; 2 tablespoon olive oil; 1 cup chicken broth

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.

1 hr total 20 min prep 40 min cook 6 354 cal

Instructions

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1 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.
2 Transfer half of the butter mixture to a small bowl, cover, and refrigerate until mixture firms up, about 30 minutes.
3 Preheat the oven to 500 degrees F (260 degrees C); position a rack in the upper third of oven.
4 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.)
5 Roast in the preheated oven, flipping once using a spatula, until browned, about 30 minutes.
6 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.
7 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.