November 14, 2024

Multi-Colored Potatoes with Chili-Lime Butter and Pomegranates

Name: Multi-Colored Potatoes with Chili-Lime Butter and Pomegranates
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Ingredients: 1/2 chili pepper (serrano, jalapeño, or fresno); 1 cup cilantro leaves with tender stems (about 1 bunch (basil and/or parsley could be substituted for the cilantro)); 1/2 cup unsalted butter (1 stick) (room temperature); 2 teaspoons lime zest (finely grated ); 2 teaspoons kosher salt; 3 pounds potatoes of mixed colors and similar sizes; ½ cup pomegranate seeds; lime wedges and kosher salt or flaky sea salt (for serving)

I just LOVE the vibrance of this Multi-Colored Potatoes with Chili-Lime Butter and Pomegranates recipe. It looks great, tastes great, and sings with multi-layered flavors and textures. Serve at your next family gathering or holiday meal as an alternative to your usual go-to potato recipe.

Jump to Recipe

Ingredients

Organize the ingredients – multi colored potatoes (red, purple orange, and gold), cilantro, butter, lime zest, chili peppers (if using), kosher salt and pomegranate seeds.

Making the Chili Lime Butter

Place chile and cilantro in the food processor and process until ingredients are finely chopped.

Next add the butter, lime zest, and kosher salt and pulse until smooth.

Place chili and cilantro in the food processor and pulse until ingredients are finely chopped. Next, add the butter, lime zest, and kosher salt and pulse until smooth. (If you don’t like spice, feel free to omit the chili pepper and simply make a cilantro lime butter.) Transfer compound butter to a sheet of parchment paper. Roll butter into an approximate 6″-long log. Chill until firm, at least 2 hours and up to 3 days.

See NOTES section below for an alternative to making the compound butter.

Baking the Potatoes

Preheat oven to 375°F. Arrange potatoes in an even layer on a rimmed baking sheet, lined with parchment or foil.

Cover potatoes tightly with foil. Roast 40 minutes.

Preheat oven to 375°F. For even cooking, it’s important that potatoes are of similar size. If using larger potatoes such as sweet potatoes, they will need to be cut into pieces as shown above. Arrange potatoes in an even layer on a rimmed baking sheet, lined with parchment or foil. Cover potatoes tightly with foil. Potatoes can also be roasted in an oven-to-table baking dish. 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 knife or fork, additional 20–30 minutes. Total potato bake time is 60 to 70 minutes. If the potatoes aren’t fork tender after 70 minutes, continue cooking and testing in 5 minute increments for doneness.

Potatoes with Chili-Lime Butter – Initial Assembly

Tear potatoes (including skins) into 3"–4” pieces using two forks or a fork and knife.

Transfer potatoes to a large platter that's then placed on a food warming mat or place potatoes in a chafing dish. Slice butter into rounds and then use your hands to crumble and scatter the butter over potatoes (yes, use all of the butter).

Tear potatoes (including skins) into smallish pieces (2″–3”) using two forks or a fork and knife. If not using an oven-to-table baking dish, transfer potatoes to a large platter that’s then placed on an electric food warming mat (available through Amazon) or in a chafing dish to keep the potatoes nice and hot.

Slice butter into rounds and then crumble and scatter all of the butter over the potatoes. Cover with reserved foil and let sit until butter is melted, 3–4 minutes.

Multi-Colored Potatoes with Chili Lime Butter and Pomegranates – Final Assembly

Potatoes with Chile-Lime Butter Assembly Step 2: Top with pomegranate seeds, squeeze lime juice over, and sprinkle with sea salt. Then serve immediately.

Top potatoes with pomegranate seeds, squeeze lime juice over, and sprinkle with kosher salt or sea salt. Serve immediately.

Print Recipe

Multi-Colored Potatoes with Chili-Lime Butter and Pomegranates

Prep Time30

Cook Time1 10

Total Time1 40

Course: Side Dish

Cuisine: American

Keyword: chili peppers, cilantro, gluten free, kosher salt, lime zest, pomegranate seeds, purple potatoes, red chile peppers, Red Potatoes, sweet potatoes, unsalted butter, yukon gold potatoes

Servings: 6 people

Author: GFchow @ gfchow.com

Ingredients

1/2 chili pepper (serrano, jalapeño, or fresno) coarsely chopped, seeds removed for less heat, can be omitted if you don't like spice
1 cup cilantro leaves with tender stems about 1 bunch (basil and/or parsley could be substituted for the cilantro)
1/2 cup unsalted butter (1 stick) room temperature
2 teaspoons lime zest finely grated
2 teaspoons kosher salt
3 pounds potatoes of mixed colors and similar sizes (red, purple, orange and gold), scrubbed – See NOTES section below for important tip on how to prep the potatoes.
½ cup pomegranate seeds
lime wedges and kosher salt or flaky sea salt for serving

Instructions

Preparing the Butter

Place chili (if using) and cilantro in the food processor and pulse until ingredients are finely chopped. Next, add the butter, lime zest, and kosher salt and pulse until smooth. Transfer compound butter to a sheet of parchment paper. Roll butter into an approximate 6"-long log. Chill until firm, at least 2 hours and up to 3 days. See NOTES section below for an alternative to making the compound butter.

Roasting the Potatoes

Preheat oven to 375°F.
Arrange potatoes in an even layer on a rimmed baking sheet, lined with parchment or foil and cover tightly with foil. Potatoes can also be roasted in an oven-to-table baking dish. Roast 40 minutes.
After 40 minutes, remove foil (save for later!), turn potatoes, and continue to roast, uncovered, until largest potato is very tender when pierced with a knife or fork, 20–30 minutes. Total potato bake time is 60 to 70 minutes. If the potatoes aren't fork tender after 70 minutes, continue cooking and testing in 5 minute increments for doneness.

2-Part Assembly

Initial Assembly of Potatoes and Chili-Lime Butter:
Tear potatoes (including skins) into smallish pieces (2"–3”) using two forks or a fork and knife. If not using an oven-to-table baking dish, transfer potatoes to a large platter that's then placed on an electric food warming mat (available through Amazon) or in a chafing dish to keep the potatoes nice and hot.
Slice butter into rounds and then crumble and scatter all of the butter over the potatoes. Cover with reserved foil and let sit until butter is melted, 3–4 minutes.
Final Assembly:
Top potatoes with pomegranate seeds, squeeze lime juice over, and sprinkle with kosher salt or sea salt. Serve immediately.

Notes

As an alternative to making the compound butter, try this deconstructed version…simply add each ingredient separately on top of the potatoes – scatter diced butter, finely chopped cilantro leaves, thinly sliced rounds of chili pepper if using, and lime zest on top of the potatoes when it’s time to assemble the dish. It’s perfect for those who don’t like to pull out the food processor!

For even cooking, it’s important that potatoes are of similar size. If using larger potatoes such as sweet potatoes, they will need to be cut into pieces.

Instead of pomegranates, experiment with dried fruit such as cranberries, cherries, and blueberries or use fresh fruit such as orange slices, grapes, etc.

Recipe from Epicurious.com.

If you like this recipe, you may also like these GFchow recipes. Crispy Olive-Oil Baked Potatoes, Smashed Thyme Potatoes with Aioli and Balsamic Syrup, and Honey-Glazed Sweet Potato Wedges.

Gluten Free Disclaimer

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.