TORN POTATOES OF MANY COLORS WITH CHILE-LIME BUTTER
Sure, you could use just one kind of potato for this side dish, but we think the more, the better. Look for different varieties of potatoes that are around the same size for even roasting. Once roasted, tear them into pieces, dot them with a make-ahead cilantro, lime, and chile compound butter, and scatter pomegranate seeds over-and you may never want to serve sweet potato casserole again.
Provided by Anna Stockwell
Categories Potato Chile Pepper Cilantro Butter Lime Pomegranate Thanksgiving Vegetarian Dairy Free Peanut Free Side Wheat/Gluten-Free
Yield 10-12 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
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Paul Atkins
a51@gmail.comThese potatoes were a disappointment. They were bland and flavorless.
Bishnu upadhyay Paudel
u_bishnu34@gmail.comThese potatoes were a great way to use up some leftover potatoes I had. They were easy to make and they tasted great.
TeakayKhanari Glass
t3@hotmail.comI loved the flavor of these potatoes, but they were a little too greasy for my taste.
Sheikh Azad
azad_sheikh@yahoo.comThese potatoes were the perfect side dish for my roasted chicken. They were crispy on the outside and fluffy on the inside.
Abdul Malik ace
ace_a87@hotmail.comI'm not sure what I did wrong, but my potatoes didn't turn out crispy at all.
Mani Khan009
k_m@aol.comThese potatoes were so easy to make and they turned out so delicious! I will definitely be making them again.
md shahin1999
sm@gmail.comI made these potatoes for a potluck and they were a huge hit! Everyone loved them.
Yasir Lal
l-y@hotmail.comThe potatoes were a little dry, but the chile-lime butter helped to add some moisture.
Sickle Man666
s-man666@hotmail.comThese torn potatoes were a great side dish for my grilled chicken. The chile-lime butter added a nice kick of flavor.
md shahin 2020
s_md@yahoo.comMeh.
Ashish Thapa
t.ashish86@gmail.comThis recipe is a keeper! The potatoes were crispy and flavorful, and the chile-lime butter was the perfect complement.
Laloo Kumar
kumar-laloo@hotmail.comI thought the potatoes were a little too spicy, but my husband loved them.
sajjad Teaches
sajjad-teaches71@hotmail.comThese potatoes were so easy to make and they turned out perfectly! I will definitely be making them again.
Moses Katindasa
katindasa-moses21@yahoo.comNot a fan. The potatoes were bland and the chile-lime butter didn't do much to improve them.
Jayden Spandiel
spandiel.jayden64@hotmail.comThe potatoes were crispy on the outside and fluffy on the inside, and the chile-lime butter was a great way to add some extra flavor.
David Masaku
masaku.david51@gmail.comEasy and delicious! I'll definitely be making these again.
Sajan Pariyar
sajan@gmail.comThese torn potatoes were a hit at my dinner party! The chile-lime butter was the perfect finishing touch.