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. Chef Holiday Recipes Made EasyPlus: More Vegetable Recipes and Tips

Michael Mina
December 2005

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Recipe Summary

active:
45 mins
total:
1 hr 30 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.