Cowboy butter potatoes oven

Potatoes baked in cowboy butter have become my go to side for quick weeknight dinners and backyard gatherings. Red baby potatoes roast until they have a crisp golden crust then get bathed in a buttery sauce loaded with garlic Dijon lemon and fresh herbs. Each bite is tangy rich and full of savory flavor making this a dish no one can resist at the table.

I first made these for a backyard barbecue and the platter disappeared before I could even try the burgers. Now my family asks for them every time they visit and my niece makes them in her college kitchen too.

Ingredients

• Red baby potatoes: Choose firm potatoes with unblemished skin. Their waxy texture keeps the insides creamy and the edges crunchy when roasted.
• Unsalted butter: Go for a high quality butter since this is the foundation of flavor in cowboy butter.
• Fresh parsley: Look for bright green bunches with no wilting. Fresh herbs really bring life and color to the finished dish.
• Garlic: Use fresh cloves for a fuller garlicky punch. Garlic powder works as backup.
• Dijon mustard: Adds tang and depth. Smooth Dijon blends best into butter.
• Lemon juice: Freshly squeezed lemon juice gives the sauce a bright flavor you can taste in every bite.
• Paprika or smoked paprika: Smoked paprika gives an earthy savory hit. For the best results use a fresh tin so the spice is punchy.
• Crushed red pepper flakes: Optional if you want a gentle heat. It wakes up the flavors.
• Salt and black pepper: Season to taste and use flaked salt if you have it for an extra finish.

Step-by-Step Instructions

Make the Cowboy Butter:

Combine melted unsalted butter with minced garlic Dijon mustard fresh lemon juice chopped parsley paprika red pepper flakes and a pinch each of salt and black pepper. Stir well until the garlic and mustard are completely blended and the butter is evenly seasoned.

Prepare the Potatoes:

Preheat your oven to four twenty five degrees Fahrenheit. Halve all the red baby potatoes and arrange them cut side down in a nine by thirteen baking dish. No need to peel. Sprinkle lightly with salt and pepper for a base layer of seasoning.

Coat with Cowboy Butter:

Pour the cowboy butter mixture over the potatoes. Use clean hands or a big spoon to toss them gently until every piece is fully coated and glistening with butter.

Bake the Potatoes:

Place the dish on the middle rack. Roast for thirty five to forty five minutes. Toss the potatoes once halfway through so they brown evenly on all sides. The potatoes should end up golden brown with crisp edges and a creamy interior.

Finish and Serve:

Once out of the oven sprinkle the potatoes with more fresh parsley for color and aroma. Serve right away while they are hot and the butter is still sizzly.

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My favorite part is the lemony cowboy butter which makes each bite irresistible. The first time I made these my little niece licked the serving spoon clean and now she makes them at college whenever she misses home.

Storage Tips

Store any leftover potatoes covered in the fridge for up to three days. To bring back their crispiness reheat them in a hot oven spread out on a baking sheet. The microwave works too for soft but quick results.

Ingredient Substitutions

If you do not have red potatoes try Yukon Golds or small white potatoes since they also hold together nicely after baking. Fresh parsley is ideal but dried parsley can stand in if that is all you have. Garlic powder stands in for fresh garlic if needed. If you can find smoked paprika it adds noticeable savory depth.

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Serving Suggestions

Cowboy butter potatoes go well with steak roast chicken pork chops or even a simple vegetable medley. For parties you can pass them as toothpick appetizers. Leftovers are wonderful diced up into a breakfast hash or tucked into omelets the next morning.

A Bit of Cowboy Context

Cowboy butter started in American campfire cooking with hearty flavors designed for grilled meats. Nowadays its garlic herb and lemon notes make any roasted vegetable taste special. For me these potatoes bring back memories of backyard summer cookouts with friends passing platters around the picnic table.

Recipe FAQs

→ How can I achieve crispy edges on the potatoes?

Arrange the potatoes cut side down in a single layer and roast at a high temperature, tossing once halfway through, to ensure golden, crispy edges.

→ Which types of potatoes work best for this dish?

Red baby potatoes are ideal for roasting due to their creamy insides and firm skins, but Yukon Golds or fingerlings are great alternatives.

→ Can I make a dairy-free version?

You can substitute unsalted butter with plant-based alternatives while keeping the garlic and spices for the same rich flavor.

→ Is it possible to prepare the butter sauce ahead of time?

Yes, the butter mixture can be combined and chilled before roasting the potatoes, making the cooking process quicker.

→ What dishes pair well with these seasoned potatoes?

They complement grilled meats, roast chicken, pork chops, and even vegetarian dishes like roasted vegetables or salads.