Roasted Potatoes with Sun-Dried Tomato Butter

Bev, Bev Cooks

This standout side dish features oven-roasted potatoes spread with a simple sun-dried butter. Serve with chicken or fish.
30 min Prep Time
1 hr Cook Time
  • Prep Time: 30 min
  • Cook Time: 1 hr
  • Servings: 4 servings

Servings: 4 servings


  • 3 russet potatoes, cut into 1-inch thick wedges
  • 2 tablespoons extra-virgin olive oil
  • Salt to taste
  • 1/2 cup (1 stick) butter, softened
  • 2 tablespoons sun-dried tomatoes
  • 1 tablespoon fresh chives, chopped


Step 1

Preheat oven to 400 degrees F.

Step 2

In 9x13-inch baking dish, arrange potato wedges in even layer. Drizzle with oil and season with salt. Roast about 1 hour, or until tender on the inside, and nicely browned on top.

Step 3

Meanwhile, place butter and sun-dried tomatoes in bowl of food processor. Pulse until combined. Season with salt.

Step 4

Remove potatoes from oven and immediately spread sun-dried tomato butter over top; garnish with chives. Serve potatoes with any remaining butter.