I love biting into a piping hot spoon of potatoes; steam dancing over my face. The aromatic notes of herb, garlic, onion and the earthy potatoes caressing my oral factory receptors. Heat warming my lips before the hot creamy contents of the spoon hit the top of my mouth, then melt over my tongue, and… That is how much I love slow roasted potatoes.
When I say slow roast, I do mean slow roast. Back in the day, when I catered weddings for brides on a budget, I roasted my taters for a little over 3 hours using one of those electric turkey roasters. I don’t know how the hundred or so guests feel, but I still dream about those potatoes.
For this dish to really hit its mark, it needs compound butter. For this particular dish I chose the last tube of Chive Butter I had stored in the big freezer. This butter was made before the freeze took out my Chives and sent the green spears darting for cover under the soil. I purchased a log of “amish” butter, roughly a pound large, as its partner in crime for this effort.
Chive Butter is a Compound Butter, meaning that it’s butter with herbs, spices, or other ingredients added to it. For our purposes here, we will focus on herbed compound butters. I like to make a big batch and divvy it up, wrapped it in parchment, then nestle my little butter parcels into a well sealed freezer container. This easily lasts the 6 months before my herbs are ready to be harvested again.
When I’m ready to use my butter, I simply remove a pack from the freezer and let thaw on the counter. I then either add it to a dish, or pack in a cute ramekin and sprinkle flake salt over the top for spreading on something delicious, like soda bread.
So this post is a two-fer, one for the butter and a printable recipe for the roasted taters below.
Herbed Compound Butter
1 pound softened butter (salted or not, up to you)
1 cup Chopped herb (less or more is fine, this is not science, just flavor)
*Finely chop the herbs removing any woody stems.
*Turn the butter out onto one half of a large piece of parchment paper, *about twice the size as the blob of butter.
*Sprinkle the chopped herb onto the pile of butter
*Turn the empty half of the paper on top of the pile and start smooshing, roll and smoosh in the herbs until well incorporated. Warning: you may need to use your hands!
*Roll the butter into half cup logs and wrap in well in parchment.
Slow Roasted Potatoes with Chive ButterCourse: Sides
The ratios below feed 6. This is a forgiving side dish that requires little or no attention from you. Here I roast the dish covered in parchment paper, I have roasted them in foil packets before as well; just be certain to seal well and place on a sheet pan. This may be the easiest dish to multiply for a crowd. Helpful hint, 10 potatoes weigh roughly 2 pounds.
10 average size Yukon Gold Potatoes (though red are fine and fingerlings are great, the only potato I don’t like to use are Russett)
1 Small Sweet Onion
3 Cloves Garlic
1/2 cup (or so) Compound Butter
Generous Sprinkle of Sea Salt
Pinch of Pepper
Dash of Nutmeg
- Dice the potatoes into roughly 1-inch pieces.
- Finely Chop Onion and Garlic
- Place all the veggies in an 8×8 or equivalent size baking dish. A smaller lidded casserole dish would be good for this too! Mix around a bit.
- Break apart the compound butter and scatter evenly over the potato mixture. Sprinkle on a generous bit of sea salt, a pinch of pepper, and a grind or two of nutmeg.
- Mix all together with your hands, cover well with parchment, really tuck those taters in, and let rest in a 350 degree oven for about an hour. If you’re going to leave it longer, turn the heat down to 325 after about 20 minutes.
- Remove from heat and fold up the melted butter from the bottom of the pan. Savor!!