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Preheat oven to 400°F. On a large baking sheet, toss the diced Yukon Gold potatoes with olive oil, chopped rosemary, chopped thyme, kosher salt, and 1/2 teaspoon freshly ground black pepper. Spread in a single layer.

Roast potatoes for 30 to 40 minutes, or until tender and golden brown, flipping halfway through. Remove from oven and let cool slightly.

In a medium-sized saucepan, gently melt the unsalted butter over low heat until just liquid. Do not brown.

Transfer the slightly cooled roasted potatoes and the melted butter to a heatproof glass bowl or the bowl of a food processor. Using an immersion blender or food processor, purée the mixture until it is completely smooth.

Prepare an ice bath by filling a larger metal bowl with cold water. Place the glass bowl containing the puréed butter mixture into the ice bath to begin cooling it down.

Once the butter mixture has cooled slightly (it should still be liquid but not scalding hot), add the finely chopped chives, finely chopped parsley, 1/2 teaspoon flaky sea salt, and 1 teaspoon freshly ground black pepper. Stir to combine.

Using a hand mixer, vigorously whip the butter mixture while it continues to cool in the ice bath. Continue whipping until the butter transforms into a light, airy, and creamy consistency, resembling whipped butter or a flavored spread. This may take 5 to 10 minutes.
Transfer the whipped butter to a serving dish. Serve generously with warm bread, crackers, or as a topping for grilled meats or vegetables, and garnish with additional flaky sea salt as needed before enjoying.


Preheat oven to 400°F. On a large baking sheet, toss the diced Yukon Gold potatoes with olive oil, chopped rosemary, chopped thyme, kosher salt, and 1/2 teaspoon freshly ground black pepper. Spread in a single layer.

Roast potatoes for 30 to 40 minutes, or until tender and golden brown, flipping halfway through. Remove from oven and let cool slightly.

In a medium-sized saucepan, gently melt the unsalted butter over low heat until just liquid. Do not brown.

Transfer the slightly cooled roasted potatoes and the melted butter to a heatproof glass bowl or the bowl of a food processor. Using an immersion blender or food processor, purée the mixture until it is completely smooth.

Prepare an ice bath by filling a larger metal bowl with cold water. Place the glass bowl containing the puréed butter mixture into the ice bath to begin cooling it down.

Once the butter mixture has cooled slightly (it should still be liquid but not scalding hot), add the finely chopped chives, finely chopped parsley, 1/2 teaspoon flaky sea salt, and 1 teaspoon freshly ground black pepper. Stir to combine.

Using a hand mixer, vigorously whip the butter mixture while it continues to cool in the ice bath. Continue whipping until the butter transforms into a light, airy, and creamy consistency, resembling whipped butter or a flavored spread. This may take 5 to 10 minutes.
Transfer the whipped butter to a serving dish. Serve generously with warm bread, crackers, or as a topping for grilled meats or vegetables, and garnish with additional flaky sea salt as needed before enjoying.
