F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Salt-Baked Yukon Golds with Three Seasoned Butters

  • ACTIVE: 45 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 10
  • VEGETARIAN

Michael Mina bakes these potatoes in a bed of salt so they'll cook more evenly and come out moist and tender. Then he serves them with three flavored butters—scallion, mustard and horseradish—as a homey version of the exquisite tasting trios he prepares at his eponymous restaurant.

  1. About 4 1/2 pounds kosher salt
  2. 10 large Yukon Gold potatoes (about 4 1/2 pounds), scrubbed
  3. 6 scallions, white and light green parts thinly sliced, dark green parts cut into 1-inch lengths
  4. 3 sticks (3/4 pound) unsalted butter, softened
  5. Table salt and freshly ground pepper
  6. 2 tablespoons grainy mustard
  7. 1 1/2 teaspoons Dijon mustard
  8. 1 1/2 tablespoons drained prepared horseradish
  9. 1 tablespoon fresh lemon juice
  1. Preheat the oven to 400°. Spread a layer of kosher salt 1/2 inch thick in a large, deep roasting pan. Nestle the potatoes in the salt and cover with the remaining salt. Bake in the center of the oven for about 1 1/4 hours, or until the potatoes are tender.
  2. Meanwhile, in a small saucepan of boiling water cook the dark green scallion until softened and bright green, about 20 seconds. Drain and rinse the scallion greens in cold water, transfer to a mini food processor and finely chop. Add 1 stick of the butter and pulse until combined. Add the white and light green sliced scallion and a pinch each of table salt and pepper and pulse until incorporated. Scrape the butter into a ramekin and refrigerate until firm or keep at room temperature.
  3. Wipe out the food processor. Add another stick of butter, the grainy mustard, Dijon mustard and a pinch each of salt and pepper. Pulse just until blended. Scrape the butter into a ramekin and refrigerate until firm or keep at room temperature. Repeat with the remaining stick of butter, the horseradish, lemon juice and a pinch each of salt and pepper.
  4. When the potatoes are done, carefully brush off the salt and transfer them to a platter. Serve the potatoes with the flavored butters.
Make Ahead The seasoned butters can be refrigerated for up to 3 days. Notes The seasoned butters would also be terrific served with fish or steak.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.