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1
Preheat the oven to 400F
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2
Spread a layer of kosher salt 1/2 inch thick in a large, deep roasting pan.
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3
Nestle the potatoes in the salt and cover with the remaining salt.
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4
Bake in the center of the oven for about 1 1/4 hours, or until the potatoes are tender.
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5
SCALLION BUTTER:.
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6
Meanwhile, in a small saucepan of boiling water cook the dark green scallion until softened and bright green, about 20 seconds.
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7
Drain and rinse the scallion greens in cold water, transfer to a mini food processor and finely chop.
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8
Add 1 stick of the butter and pulse until combined.
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9
Add the white and light green sliced scallion and a pinch each of table salt and pepper and pulse until incorporated.
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10
Scrape the butter into a ramekin and refrigerate until firm or keep at room temperature.
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11
GRAINY-MUSTARD BUTTER:.
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12
Wipe out the food processor & dd another stick of butter, the grainy mustard, Dijon mustard and a pinch each of salt and pepper.
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13
Pulse just until blended.
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14
Scrape the butter into a ramekin and refrigerate until firm or keep at room temperature.
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15
HORSERADISH BUTTER:.
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16
Repeat with the remaining stick of butter, the horseradish, lemon juice and a pinch each of salt and pepper.
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17
When the potatoes are done, carefully brush off the salt and transfer them to a platter.
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18
Serve the potatoes with the flavored butters.
