Transform roasted new potatoes with the dynamic duo of hickory smoke and homemade compound butter. These smokin’ spuds crisp up on the grill then get covered in a shallot and herby butter mixture.
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When ready to cook, set the temperature to 400℉ and preheat 15 minutes. Cut the potatoes in half and place in a large mixing bowl. Cover with the olive oil, a teaspoon of salt and generous grinding of pepper.
Place on a large baking sheet so there is space between the potatoes. Place on the grill and roast for 45 minutes to 1 hour, until crispy skinned. Toss once during cooking.
To make the butter: Place it in a medium sized shallow mixing bowl. Use a wooden spoon or strong spatula to break it up and soften it even more. Sprinkle the shallot, herbs, and salt over the butter, then use the spoon to combine the ingredients. Taste, adding more salt or herbs if necessary. Reserve a few tablespoons of the butter to serve on the potatoes.
To freeze the butter for future use, place a foot long piece of plastic wrap on the counter. Spread the butter out into a 6" log across the long direction of the plastic wrap towards the bottom. Begin to roll the plastic wrap away from you to roll it into a log, twisting the sides of the plastic wrap like a candy wrapper to secure.
Using your hands, shape the log into an even cylinder. Once it's wrapped tightly, place in the freezer. Then when more is needed, simply slice off coins of it to serve over grilled steak, chicken, veggies, or roasted potatoes. The butter holds well in the freezer for up to one month. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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