Equipment Needed
- Large rimmed baking sheet
- Parchment paper (for easy cleanup—trust me, use it!)
- Large mixing bowl
- Small saucepan or skillet
- Sharp knife and cutting board
- Measuring spoons and cups
Step-by-Step Instructions
My process always starts with the potatoes. I preheat my oven to 425°F (220°C) and line my baking sheet with parchment paper—this isn’t just for cleanup; it helps the potatoes get crispy without sticking and burning. In a large bowl, I toss the halved baby potatoes with the olive oil and kosher salt until they’re evenly coated. I’ve learned the hard way that crowding the pan leads to steamed, soggy potatoes, so I make sure they’re in a single layer with a little space between each piece. This is the secret to that perfect golden crust.
While the potatoes roast for about 25-30 minutes (you’ll know they’re ready when you can easily pierce them with a fork and the edges are crispy), I make the cowboy butter. In a small saucepan over low heat, I melt the butter. Then, I add the minced garlic, smoked paprika, and red pepper flakes. The key here is low and slow. You want to gently cook the garlic to mellow its bite and infuse the butter, not fry it into bitter bits. I let this mixture simmer gently for a full 3-4 minutes, stirring often. The smell at this stage is absolutely intoxicating.
Once the butter is fragrant, I take the pan off the heat. This next part is crucial: let the butter cool for just a minute before adding the lemon juice. I made the mistake once of adding cold lemon juice to piping hot butter, and it separated almost immediately. Giving it a minute to cool slightly ensures a smooth, emulsified sauce. After the brief cool-down, I stir in the lemon juice, all the fresh herbs, and the black pepper. The sauce will be a beautiful, speckled, aromatic pool of gold.
Now for the best part: the marriage. When the potatoes are gloriously crispy and hot out of the oven, I immediately transfer them to a serving bowl. I pour every last drop of that warm cowboy butter sauce over them and toss everything together until each potato half is glistening and coated. The hot potatoes drink up the sauce beautifully. I always give it one final taste and sometimes add another tiny pinch of salt right at the end—it makes the flavors sing.(See the next page below to continue…)