Cowboy Butter Potatoes Oven (Print Version)
Baby potatoes baked in savory cowboy butter, tossed with garlic, Dijon, lemon, parsley, and spice.
# Ingredients:
→ Potatoes
01 -
680 g red baby potatoes, halved
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
1 teaspoon fresh parsley, minced
→ Cowboy Butter
05 -
56 g unsalted butter, melted
06 -
1 clove garlic, minced or 1/4 teaspoon garlic powder
07 -
1 teaspoon Dijon mustard
08 -
1 tablespoon freshly squeezed lemon juice
09 -
1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley
10 -
1/2 teaspoon paprika or smoked paprika
11 -
1/4 teaspoon crushed red pepper flakes (optional, according to heat preference)
12 -
1/4 teaspoon salt
13 -
1/4 teaspoon freshly ground black pepper
# Instructions:
01 -
In a small bowl, combine melted unsalted butter, minced garlic, Dijon mustard, freshly squeezed lemon juice, chopped parsley, paprika, crushed red pepper flakes, salt, and ground black pepper. Stir until thoroughly mixed.
02 -
Set oven to 220°C and allow to fully preheat.
03 -
Place halved red baby potatoes in a 33 x 23 cm baking dish. Season with salt and freshly ground black pepper. Drizzle the prepared cowboy butter over the potatoes and toss to evenly coat.
04 -
Bake for 35–45 minutes, tossing halfway through the cooking time, until potatoes are golden and cooked through with crisp edges.
05 -
Transfer potatoes to a serving dish and finish with a sprinkle of minced fresh parsley. Serve immediately.
# Notes:
01 -
For extra flavour, use smoked paprika and adjust red pepper flakes to taste. Toss potatoes thoroughly at the halfway mark for even roasting and crispiness.