Description
These Cowboy Butter Potatoes are crispy on the outside, tender inside, and coated in a rich, garlicky butter sauce with Dijon, lemon, herbs, and a little heat. They make an easy and flavorful side dish for almost any meal.
Ingredients
- 2 lbs baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Cowboy Butter Sauce
- 6 tablespoons melted butter
- 3 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon chili flakes
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the halved potatoes with olive oil, salt, and black pepper.
- Spread the potatoes in a single layer on a baking sheet.
- Roast for 30–35 minutes, flipping halfway through, until golden brown and crispy.
- Meanwhile, whisk the melted butter, garlic, Dijon mustard, lemon juice, smoked paprika, cayenne, parsley, chives, chili flakes, salt, and pepper in a bowl.
- Remove the potatoes from the oven and transfer them to a serving bowl.
- Pour the warm cowboy butter sauce over the potatoes.
- Toss gently until all the potatoes are evenly coated.
- Garnish with additional fresh herbs and serve immediately.
Notes
Serve these potatoes hot alongside grilled chicken, steak, burgers, roasted vegetables, or fish. For extra flavor, add freshly grated Parmesan or a squeeze of lemon before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer to bring back their crisp texture. Avoid microwaving if you want the potatoes to remain crispy.