Torn Potatoes of Many Colors With Chile-Lime Butter
Torn Potatoes of Many Colors With Chile-Lime Butter is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Pulse chile and cilantro in a food processor until finely chopped.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPulse 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
