Cowboy Butter Potatoes

Sit Down, Let Me Tell You About Cowboy Butter Potatoes

You know those recipes you accidentally stumble on and then find yourself making over and over (and over) again? That’s Cowboy Butter Potatoes for me. First time I made them, it was purely because I had too many potatoes and—let’s be honest—not enough motivation to try something fancy. I figured, “What if I just drown ’em in a ton of butter, garlic, and, uh, whatever else feels right?” Turns out, magic happens. Even my picky cousin who claims he doesn’t “do carbs” basically inhaled half the tray. Oh, and the name? My nephew thought anything with the word “cowboy” in it just sounds cooler. Gotta love kid logic, right?

Why You’ll Love Making These Potatoes (Trust Me)

I make these when I want to impress people but can’t deal with any more dirty dishes. My family goes crazy for this because the butter gets this kick from lemon and fresh herbs—think steakhouse vibes, but standing in your pajamas. Sometimes, I’m just craving comfort food that you scoop up with a big spoon. Or maybe you’re like me—sometimes the idea of peeling a whole bunch of potatoes just makes you want to order pizza instead. But guess what? You don’t even have to peel these (unless you’re feeling real fancy). If there’s one thing, though, don’t skimp on the butter. I tried it once thinking I’d be “healthy” and, well, let’s just say they were not invited back to the family BBQ.

What You’ll Need (But There’s Wiggle Room)

• 2 lbs small potatoes (anything goes—Yukon Gold is dreamy; red potatoes are fine, I’ve even tossed in a stray sweet potato before and lived to tell the tale)
• 1 stick (about 115g) unsalted butter (sometimes I do half olive oil in a pinch—grandma would not approve, but hey…)
• 4 cloves garlic, minced (full honesty, I’ve definitely used the jar stuff in a rush)
• 1 tablespoon fresh lemon juice (bottled is technically okay—I won’t tattle)
• 2 teaspoons Dijon mustard (I’ve used spicy brown, and no one even noticed)
• 2 teaspoons fresh parsley, chopped (dried works, just go lighter)
• 1/2 teaspoon smoked paprika (or regular if it’s what you got—smoked makes it feel more “cowboy”)
• 1 teaspoon salt, give or take
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper (totally optional—sometimes I skip it when the little ones are around)
• Zest of half a lemon (only if you remember, to be honest I forget half the time)

Let’s Get Cooking! (There Will Be Butter)

1. Preheat your oven to 425°F (220°C). I always forget this and start chopping potatoes, then frantically turn it on; whoops.
2. Give those potatoes a good scrub and cut them into bite-sized chunks (skins on saves sooo much time).
3. While you’re chopping, toss the butter into a small saucepan over low heat. Let it melt, then add the garlic. Don’t walk away here or it’ll burn! Once your kitchen smells basically irresistible, pull it off the heat.
4. Stir in the lemon juice, mustard, parsley, smoked paprika, salt, pepper, crushed red pepper, and lemon zest—if you remembered it. Mix it up, and sneak a taste. (I always do. Quality control, right?)
5. Plunk your potatoes into a big bowl and pour that Cowboy Butter right over them. Give a good toss so everything’s shiny and coated.
6. Spread ’em out on a baking tray lined with parchment (cleanup = less pain). Donna once told me to skip the parchment… never again.
7. Roast for 28–35 minutes, tossing halfway, until crispy on the edges and tender inside. Sometimes mine finish early, sometimes not at all, depending how crowded the tray is. Totally normal if they stick a little.
8. Once done, sprinkle extra parsley or a tiny shower of flaky salt if you feel extra. Or just dig right in—no judgment.

Stuff I Learned the Hard Way (Notes)

• If you crowd the potatoes, they’ll steam not crisp. Honestly though, sometimes I just need it done and don’t care.
• It tastes even better the next day (if you somehow have leftovers). Trust me, cold straight from the fridge isn’t bad.
• I burn the garlic maybe 1 out of 10 times, so now I take it off the heat super fast. Actually, sometimes I add the garlic with everything else, off the heat, and it’s fine.

Personal Takes on Variations (Some Better Than Others)

• Want cheesy? Toss a handful of grated cheddar on in the last few minutes. My brother swears by this.
• Tried adding bacon crumbles once. Weirdly, it overwhelmed the whole flavor. I think the butter’s the star here!
• Sneaked in chopped chives or dill. Works, but honestly parsley is just the right touch for me.
• If you like spice—swap out half the butter for chili crisp. Careful, though, it’s pretty firey (in a good way?).

Equipment: Here’s What I Use (Or Improvise)

• Baking tray or sheet pan (I usually just use whatever’s clean, really)
• Small saucepan for melting the butter—but you could microwave it if you’re in a pinch, just stir in the garlic after
• Mixing bowl
• Parchment paper—otherwise, oil the tray well. Or just soak it later, which is my lazy move

How to Store Them (Assuming They Last)

Let them cool fully, then put in an airtight container. They’ll keep in the fridge 3–4 days, but honestly, in my house it never lasts more than a day. I’ve even reheated them in a skillet to get the edges crisp again—pretty darn good.

Here’s How I Like to Serve Cowboy Butter Potatoes

I pile them into a big bowl and set ’em in the middle of the table—family style. Great with steak, BBQ chicken, or (don’t laugh) breakfast eggs the next morning. Sometimes, we drizzle a little extra clarified butter over the hot potatoes—my aunt calls this “doubling down,” and she’s not wrong.

Lessons I’ve Learned (Pro Tips)

• I once tried rushing the roasting step—took ’em out early, and they were sort of… limpy? Not my best call. Let them get golden and you’ll be rewarded.
• Don’t go wild with the lemon unless you’re really into tang.
• A crowded pan = steaming, not browning. (Said it before but, hey, it’s a real rookie mistake. Still do it… sometimes.)
• Actually, I find it works better if you flip the potatoes halfway, but when I forget? It’s not the end of the world.

Questions People Have Actually Asked Me (FAQ)

• Can I make these with regular big potatoes?
  Yep, slice ’em up. Just aim for roughly equal-sized pieces, otherwise, it’s chaos and some will go mushy while others stay raw-ish.
• I don’t have Dijon—help?
  Use what you have. I tried yellow mustard in a pinch once and honestly, the whole tray vanished anyway.
• Do they reheat well?
  Honestly, not as crispy, but still yummy. Skillet is better than microwave if you want crisp edges back.
• Is the butter sauce supposed to separate?
  Yeah, it can look weird. Just give it another stir. Even if it splits, it all works out in the oven.
• Could I make this vegan?
  Probably! I haven’t tried with plant butters, but I bet a coconut-oil version would be worth a whirl. If you try, let me know!

Oh, and slight detour: If you ever have way too much parsley (I’ve been there after a farmers’ market overbuy), just chop it all up and freeze for next time. Anyway, back to potatoes—give this a shot and tell me how it turns out. Mine are disappearing faster every time, which is either a compliment or just proof that butter conquers all.

★★★★★ 4.70 from 23 ratings

Cowboy Butter Potatoes

yield: 4 servings

prep: 10 mins

cook: 35 mins

total: 45 mins

Cowboy Butter Potatoes are savory roasted potatoes tossed with a zesty, garlicky cowboy butter sauce for a bold and flavorful side dish perfect for any meal.

🖨️ Print Pin Recipe

Ingredients

• 2 pounds baby potatoes, halved
• 4 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons chopped fresh parsley
• Salt and black pepper, to taste

Instructions

1. 1
   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. 2
   In a large bowl, toss the halved baby potatoes with 1 tablespoon of melted butter, salt, and black pepper.
3. 3
   Spread the potatoes on the prepared baking sheet, cut side down. Roast for 30-35 minutes, or until golden and crisp.
4. 4
   Meanwhile, in a small bowl, whisk together the remaining melted butter, minced garlic, Dijon mustard, lemon juice, smoked paprika, and red pepper flakes.
5. 5
   Remove the roasted potatoes from the oven and place them in a serving bowl. Pour the cowboy butter sauce over the potatoes and toss to coat.
6. 6
   Garnish with fresh parsley and serve immediately.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 240cal

Protein: 4 gg

Fat: 9 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 36 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!