Chili Butter Braised Crispy Pan Roasted Potatoes
Prep time
Cook time
Total time
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.
Makes: 4 servings
  • 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
  1. 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.)
  2. Reduce heat to low; add chili powder, oregano and rosemary and toss to coat. Cook another 1-2 mins, until chili powder is fragrant.
  3. 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