Torn Potatoes Of Many Colors With Chile Lime Butter Food

POTATOES WITH CHILI BUTTER

Potatoes With Chili Butter image

Provided by Food Network Kitchen

Time 25m

Number Of Ingredients 0

Ingredients

Steps:

Put 1 pound new potatoes in a pot of cold salted water; bring to a boil and cook until tender, 15 to 20 minutes. Drain the potatoes. Melt 3 tablespoons butter in a saucepan with 1/2 teaspoon chili powder, and salt and pepper to taste. Drizzle over the potatoes.
Serves: 4; Calories: 165; Total Fat: 9 grams; Saturated Fat: 5.5 grams; Protein: 2 grams; Total carbohydrates: 20 grams; Sugar: 1 gram; Fiber: 2.5 grams; Cholesterol: 23 milligrams; Sodium: 174 milligrams

Nutrition Facts : Calories 165 calorie, Fat 9 grams, SaturatedFat 5.5 grams, Cholesterol 23 milligrams, Sodium 174 milligrams, Carbohydrate 20 grams, Fiber 2.5 grams, Protein 2 grams, Sugar 1 grams

TORN POTATOES OF MANY COLORS WITH CHILE-LIME BUTTER

Torn Potatoes of Many Colors With Chile-Lime Butter image

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

Ingredients

1 serrano chile, coarsely chopped, seeds removed if desired
2 cups cilantro leaves with tender stems (about 1 bunch)
1 cup (2 sticks) unsalted butter, room temperature
2 tsp. finely grated lime zest
2 tsp. kosher salt
5 lb. potatoes of mixed colors and similar sizes (such as sweet, purple sweet, russet, and/or Yukon Gold), scrubbed
1 1/2 cups pomegranate arils (from 2 pomegranates)
Lime wedges and flaky sea salt (for serving)

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.

CHILI LIME BUTTER

Chili Lime Butter image

This is a great change from usual toppings for corn, baked potato, rolls and just as delish mixed into rice. Experiment...that's what cooking is all about!

Provided by Happy Harry 2

Categories Lime

Time 40m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

4 tablespoons salted butter, soften (may use margarine)
1 teaspoon lime peel, grated
1 teaspoon lime juice, fresh
1 teaspoon chili seasoning mix

Steps:

Combine the juice until incorporated into the butter.
Mix rest of ingredients into butter.
Allow to stand at least 30 minutes for flavors to meld.

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