The first time I made these Cowboy Butter Potatoes, the smell that filled my kitchen was nothing short of magical. It started with the earthy scent of roasting potatoes, but then came the transformative wave of garlic, herbs, and rich, melted butter—a warm, savory aroma that made everyone wander in asking, “What is that and when can I eat it?” I was aiming for a simple side dish to go with a steak, but what I created became the star of the table. These potatoes are crispy on the outside, impossibly fluffy on the inside, and swimming in a sauce so good you’ll want to drink it. It’s a recipe born from a desire for something comforting yet exciting, and trust me, it delivers on every single level.
Ingredients
- 2 lbs baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- 1/2 teaspoon freshly cracked black pepper
Let’s talk about these ingredients because a few choices make all the difference. First, baby potatoes: their thin skins and creamy interiors are perfect here; I’ve tried this with large diced Russets, and the texture just isn’t the same. Kosher salt is my go-to for seasoning the potatoes before roasting—it adheres better than table salt. For the butter, unsalted is non-negotiable. It lets you control the salt level perfectly. Finally, please, do not skip the fresh herbs. I tried it once with dried parsley and chives out of desperation, and the sauce lost its bright, lively character. The fresh herbs make a huge difference.(See the next page below to continue…)