Torn Potatoes of Many Colors With Chile-Lime Butter
A vibrant and flavorful dish featuring mixed-color potatoes topped with homemade chile-lime compound butter and fresh pomegranate arils. The potatoes are roasted until tender and torn for a rustic presentation, while the spicy-citrusy butter melts beautifully over the warm potatoes.
Ingredients
- •1 whole serrano chile
- •2 cups cilantro leaves
- •1 cup unsalted butter
- •2 tsp lime zest
- •2 tsp kosher salt
- •5 lb mixed potatoes
- •1½ cups pomegranate arils
- •1 to taste lime wedges and flaky sea salt
Cooking Instructions
- 1.
Pulse chile and cilantro in a food processor until finely chopped. Add butter, lime zest, and kosher salt and pulse until smooth. Transfer to a sheet of parchment paper and roll into a 6"-long log. Chill until firm, at least 2 hours and up to 3 days.
120 min
- 2.
Preheat oven to 375°F. Arrange potatoes in an even layer on a rimmed baking sheet and cover tightly with foil. Roast 40 minutes. Remove foil (save for later!), turn potatoes, and continue to roast, uncovered, until largest potato is very tender when pierced with a paring knife or fork, 20-30 minutes.
70 min
- 3.
Unwrap chile-lime butter and thinly slice crosswise. Using two forks, tear potatoes (including skins) into 3"-4" pieces. Transfer to a large (preferably warmed) platter. Using your hands, crumble and scatter butter over potatoes (yes, use all of the butter). Cover with reserved foil and let sit until butter is mostly melted, 3-4 minutes. Top with pomegranate arils, squeeze lime juice over, and sprinkle with sea salt.
10 min
