Cowboy Butter Melting Potatoes

This version takes things up a notch with a “cowboy butter” broth. It’s made with smoked paprika, horseradish, Dijon mustard, and a hint of cayenne, and it’s packed with smoky, zesty flavor. As the potatoes soak up this super-flavorful broth, they become even more irresistible. Whether you dish them up alongside grilled steak, roast chicken, or slow-cooked pulled pork, these potatoes are guaranteed to make everyone go “yee-haw!” Key Ingredients in Cowboy Butter Melting Potatoes Potatoes: You can use either Yukon gold or russet potatoes here. Look for uniformly sized potatoes so that they cook evenly. Butter: The potatoes are roasted with melted unsalted butter, which adds richness and helps them develop a golden color. Seasonings: A mix of smoked paprika, horseradish, Dijon mustard, and a bit of cayenne gives the potatoes a smoky and zesty kick. Broth: Low-sodium vegetable or chicken broth is combined with the seasonings. This broth is absorbed by the potatoes as they roast, which makes them extra tender and flavorful. How to Make Cowboy Butter Melting Potatoes Prepare the potatoes. Peel and cut them into 1-inch-thick rounds. Toss in butter. Coat the potatoes with melted butter, salt, and cayenne. Arrange the butter-coated rounds in a metal baking dish and drizzle any remaining butter on top. Cook. Roast them at 500°F for 15 minutes first. Then flip the potatoes and cook for another 10 minutes. Finish by pouring the seasoned broth and smashed garlic into the dish and cooking for a final 15 minutes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 500°F. Stir 4 tablespoons melted unsalted butter, 1 teaspoon of the kosher salt, and 1/8 teaspoon cayenne pepper together in a large bowl. Add 2 pounds peeled and cut Yukon gold potatoes and toss well to coat.

Step 2

Transfer the potatoes cut-side up to a 9x13-inch metal baking pan (avoid glass, as it could shatter) or 9x13-inch rimmed baking sheet (quarter sheet pan) and arrange in a single layer. Drizzle any remaining butter mixture over the potatoes.

Step 3

Roast until the potatoes easily release from the pan with tongs and the bottoms are golden-brown, about 15 minutes. Flip the rounds and roast until the bottoms and tops are deep golden-brown, 10 to 12 minutes.

Step 4

Meanwhile, whisk 1 cup low-sodium vegetable broth, 1 tablespoon lemon juice, 2 teaspoons prepared horseradish, 1 1/2 teaspoons Dijon mustard, 1 teaspoon smoked paprika, and the remaining 1/4 teaspoon kosher salt in a liquid measuring cup until combined.

Step 5

Remove the pan from the oven. Carefully pour the broth mixture into the pan and add 4 peeled and smashed garlic cloves. Return to the oven and roast until the potatoes are very tender and most of the broth is absorbed, about 15 minutes. Flip the potatoes and garnish with finely chopped fresh parsley leaves before serving.

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