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1
Preheat the oven to 425 degrees F.
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2
In a large bowl, toss the potatoes in the olive oil, and season with a generous pinch of salt and pepper.
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3
Arrange the potatoes in a single layer on two baking sheets.
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4
Place the sheets in the oven and roast until the potatoes are tender on the inside and crispy on the outside, 40 to 50 minutes.
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5
Place the dried porcinis in a small bowl and fill with boiling water.
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6
Rehydrate the mushrooms for 10 minutes.
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7
Strain the liquid and chop the mushrooms.
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8
Place the butter in a medium mixing bowl.
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9
Add the chopped mushrooms, parsley, thyme, lemon juice and zest, and mix until thoroughly combined.
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10
Season with salt and pepper.
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11
Reserve 1/4 cup of the butter at room temperature for a later use.
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12
Lay out an 18-inch piece of plastic wrap on a flat surface.
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13
Spoon out the remaining butter along the bottom third of the plastic wrap, leaving a 2-inch space on each end.
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14
Fold the plastic wrap over the butter and roll it up into a log.
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15
Twist the ends to close and roll the tube holding the ends to make sure it's tightly wrapped.
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16
Place in the freezer until firm, about 30 minutes.
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17
Remove the plastic and slice half the butter log into 1/2-inch-thick rounds.
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18
Place the butter rounds on a serving plate.
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19
Wrap the remaining half of the butter log in plastic wrap and store in refrigerator for up to 2 weeks or in the freezer for up to 2 months.
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20
Transfer the potatoes to a large bowl.
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21
Add the reserved room temperature butter mixture and toss to evenly coat the potatoes.
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22
Serve the potatoes with the extra butter rounds on the side.
