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Epicurious

Torn Potatoes of Many Colors With Chile-Lime Butter

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Torn potatoes with cilantro butter and pomegranate seeds in a large bowl.
Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini. Salad Bowl Courtesy of Heath Ceramics.

Sure, you could use just one kind of potato for this side dish, but we think the more, the better. Look for different varieties of potatoes that are around the same size for even roasting. Once roasted, tear them into pieces, dot them with a make-ahead cilantro, lime, and chile compound butter, and scatter pomegranate seeds over—and you may never want to serve sweet potato casserole again.

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