Go Back
Print Recipe

Multi-Colored Potatoes with Chili-Lime Butter and Pomegranates

Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
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.