Salt-Baked Yukon Golds With Three Seasoned Butters

  1. Preheat the oven to 400F
  2. Spread a layer of kosher salt 1/2 inch thick in a large, deep roasting pan.
  3. Nestle the potatoes in the salt and cover with the remaining salt.
  4. Bake in the center of the oven for about 1 1/4 hours, or until the potatoes are tender.
  5. SCALLION BUTTER:.
  6. Meanwhile, in a small saucepan of boiling water cook the dark green scallion until softened and bright green, about 20 seconds.
  7. Drain and rinse the scallion greens in cold water, transfer to a mini food processor and finely chop.
  8. Add 1 stick of the butter and pulse until combined.
  9. Add the white and light green sliced scallion and a pinch each of table salt and pepper and pulse until incorporated.
  10. Scrape the butter into a ramekin and refrigerate until firm or keep at room temperature.
  11. GRAINY-MUSTARD BUTTER:.
  12. Wipe out the food processor & dd another stick of butter, the grainy mustard, Dijon mustard and a pinch each of salt and pepper.
  13. Pulse just until blended.
  14. Scrape the butter into a ramekin and refrigerate until firm or keep at room temperature.
  15. HORSERADISH BUTTER:.
  16. Repeat with the remaining stick of butter, the horseradish, lemon juice and a pinch each of salt and pepper.
  17. When the potatoes are done, carefully brush off the salt and transfer them to a platter.
  18. Serve the potatoes with the flavored butters.

kosher salt, gold potatoes, scallions, unsalted butter, salt, grainy mustard, mustard, horseradish, lemon juice

Taken from www.food.com/recipe/salt-baked-yukon-golds-with-three-seasoned-butters-273387 (may not work)

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