Golden Butter-Crisped Spuds

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golden butter-crisped spuds
  • 8Servings


  • 4 pounds yukon gold potatoes, quartered
  • 7 tablespoons cold butter, cubed
  • Salt and pepper


In a pot, cover potatoes with cold water and bring to boil. Cook until fork-tender, about 15 minutes; drain. Add potatoes, butter, 1 1/2 tsp. salt and 3/4 tsp. pepper to large bowl; using a jerking motion, flip until coated and slightly softened. Spread on baking sheet and roast at 425 degrees until a golden crust forms, 20 minutes.