Salt-Baked Yukon Golds With Three Seasoned Butters

1. 1

   Preheat the oven to 400F

2. 2

   Spread a layer of kosher salt 1/2 inch thick in a large, deep roasting pan.

3. 3

   Nestle the potatoes in the salt and cover with the remaining salt.

4. 4

   Bake in the center of the oven for about 1 1/4 hours, or until the potatoes are tender.

5. 5

   SCALLION BUTTER:.

6. 6

   Meanwhile, in a small saucepan of boiling water cook the dark green scallion until softened and bright green, about 20 seconds.

7. 7

   Drain and rinse the scallion greens in cold water, transfer to a mini food processor and finely chop.

8. 8

   Add 1 stick of the butter and pulse until combined.

9. 9

   Add the white and light green sliced scallion and a pinch each of table salt and pepper and pulse until incorporated.

10. 10

    Scrape the butter into a ramekin and refrigerate until firm or keep at room temperature.

11. 11

    GRAINY-MUSTARD BUTTER:.

12. 12

    Wipe out the food processor & dd another stick of butter, the grainy mustard, Dijon mustard and a pinch each of salt and pepper.

13. 13

    Pulse just until blended.

14. 14

    Scrape the butter into a ramekin and refrigerate until firm or keep at room temperature.

15. 15

    HORSERADISH BUTTER:.

16. 16

    Repeat with the remaining stick of butter, the horseradish, lemon juice and a pinch each of salt and pepper.

17. 17

    When the potatoes are done, carefully brush off the salt and transfer them to a platter.

18. 18

    Serve the potatoes with the flavored butters.

* Per serving · 4 servings · Values may vary.