Cowboy butter potatoes oven (Printable Version)
Crisp red potatoes baked with a buttery, garlicky sauce seasoned with fresh herbs and smoky spices.
# Ingredients:
→ Potatoes
01 -
900 grams red baby potatoes, halved
→ Cowboy butter
02 -
115 grams unsalted butter, melted
03 -
3 cloves garlic, minced
04 -
15 grams Dijon mustard
05 -
15 milliliters fresh lemon juice
06 -
15 grams fresh parsley, chopped
07 -
5 grams paprika (smoked paprika optional)
08 -
2 grams crushed red pepper flakes
09 -
3 grams salt
10 -
2 grams freshly ground black pepper
# Steps:
01 -
In a bowl, combine melted unsalted butter with minced garlic, Dijon mustard, fresh lemon juice, chopped parsley, paprika, crushed red pepper flakes, salt, and black pepper. Mix thoroughly until well blended.
02 -
Preheat the oven to 220°C. Place the halved red baby potatoes cut side down in a 23x33 cm baking dish. Lightly season with salt and pepper.
03 -
Pour the prepared cowboy butter over the potatoes. Toss gently with clean hands or a large spoon to coat all sides evenly.
04 -
Place the baking dish on the middle oven rack. Roast for 35 to 45 minutes, tossing the potatoes once halfway through. The potatoes are done when golden brown with crispy edges and tender interiors.
05 -
Sprinkle additional freshly chopped parsley over the hot potatoes. Serve immediately to enjoy the warm, flavorful butter sauce.
# Notes:
01 -
For crispier edges, arrange potatoes in a single layer and toss halfway through baking. Fresh parsley provides optimal flavor and color, though dried parsley can be substituted. Use melted plant-based butter to make the dish dairy-free while retaining richness.
02 -
Leftover potatoes can be refrigerated for up to three days and reheated in a hot oven to restore crispiness.