Torn Potatoes of Many Colours With Chilli-Lime Butter
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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These torn potatoes with chilli-lime butter offer a vibrant and textural twist on the classic roast potato. By using a mix of colourful varieties, such as sweet potatoes and Yukon Golds, you create a beautiful palette of earthy flavours that are further enhanced by the 'torn' technique. Tearing rather than slicing creates craggy, irregular edges that are perfect for catching the melting, zesty herb butter.
This vegetarian side dish is an excellent choice for a Sunday roast or a festive spread, providing a refreshing brightness thanks to the lime juice and ruby-red pomegranate arils. It is a simple yet impressive way to serve seasonal vegetables, offering a balance of heat, citrus, and sweet fruit notes that will quickly make it a household favourite for any occasion.
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Ingredients for Torn Potatoes of Many Colours With Chilli-Lime Butter
1 serrano chilli, coarsely chopped, seeds removed if desired
2 cups coriander leaves with tender stems (about 1 bunch)
230g (2 sticks) unsalted butter, room temperature
2 teaspoons finely grated lime zest
2 teaspoons kosher salt
2.3kg potatoes of mixed colours and similar sizes (such as sweet, purple sweet, russet, and/or Yukon Gold), scrubbed
350ml pomegranate arils (from 2 pomegranates)
Lime wedges and flaky sea salt (for serving)
How to make Torn Potatoes of Many Colours With Chilli-Lime Butter
Back to contentsPulse chilli and coriander in a food processor until finely chopped. Add butter, lime zest, and kosher salt and pulse until smooth. Transfer to a sheet of parchment paper and roll into a 6"-long log. Chill until firm, at least 2 hours and up to 3 days.
Preheat oven to 191°C. Arrange potatoes in an even layer on a rimmed baking sheet and cover tightly with foil. Roast 40 minutes. Remove foil (save for later!), turn potatoes, and continue to roast, uncovered, until largest potato is very tender when pierced with a paring knife or fork, 20–30 minutes.
Unwrap chilli-lime butter and thinly slice crosswise. Using two forks, tear potatoes (including skins) into 3"–4" pieces. Transfer to a large (preferably warmed) platter. Using your hands, crumble and scatter butter over potatoes (yes, use all of the butter). Cover with reserved foil and let sit until butter is mostly melted, 3–4 minutes. Top with pomegranate arils, squeeze lime juice over, and sprinkle with sea salt.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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