Chili Butter Braised Pan Roasted Potatoes -- Tiny potatoes cooked with herbs, chili spices and a full stick of butter make for a surprisingly easy but impressively indulgent holiday side dish.
By: Emily Stoffel (method adapted from this recipe)
Makes: 4 servings
Ingredients
1½ pounds baby potatoes, cut into about 1" pieces
4 oz (1/2 cup) salted Plugrá® Butter, cut into rough cubes
¾ teaspoon Himalayan pink salt
freshly ground black pepper
1½ T chili powder
1½ T fresh rosemary leaves, finely chopped
½ T dried oregano
small handful chopped parsley, for serving
Instructions
Heat a large (10"-12") cast iron skillet over a medium flame. When pan is preheated, add butter all at once. (It'll brown and spatter right away -- that's ok!) Add potatoes, pink salt and pepper (to taste), arranging potatoes in as close to a single layer as possible, and cook, undisturbed for 4 mins; then toss, turning potatoes individually, if needed, to evenly brown all sides, and cook another 4 mins. Toss one more time, cooking for a final 4 mins. (Following this last turn, potatoes should be well-browned on all sides.)
Reduce heat to low; add chili powder, oregano and rosemary and toss to coat. Cook another 1-2 mins, until chili powder is fragrant.
Remove from heat and serve with a slotted spoon, draining excess butter. (Here is an excellent opportunity for bread, though the drippings will be quite salty.) Scatter generously with parsley. Enjoy.
Recipe by the pig & quill at https://thepigandquill.com/chili-butter-braised-crispy-pan-roasted-potatoes-gf/