Potatoes will be 'golden brown' outside and 'unbelievably soft' inside with 1 method

If you want the most delicious potatoes with a rich, buttery flavour and a melt-in-your mouth texture, this recipe could be for you. The 'cowboy butter melting potatoes' recipe, from , uses a flavoured butter marinade to infuse the potatoes with an unbelievable depth of flavour with a bright zesty finish.

Jan Valdezm, who wrote the recipe, said: "They come out golden-brown on the outside, and tender on the inside - truly one of the best ways to cook potatoes. Roast thick rounds of potatoes in the oven to develop a deep golden color, then finish with broth to make them unbelievably soft."

The much-loved uses horseradish, Dijon mustard and lemon for a zingy taste while the garlic, butter and paprika smooth out the edges.

To try this incredible side dish you will need:

Ingredients

• Four tablespoons (1/2 stick) unsalted butter, melted

• One and 1/4 teaspoons kosher salt, divided

• 1/8 teaspoon cayenne pepper

• 900g uniformly sized Yukon gold or russet potatoes, peeled and cut crosswise into 1-inch-thick rounds

• One cup low-sodium vegetable or chicken broth

• One tablespoon freshly squeezed lemon juice (from 1/2 medium lemon)

• Two teaspoons prepared horseradish

• One 1/2 teaspoons Dijon mustard

• One teaspoon smoked paprika

• Four cloves garlic, peeled and smashed

• Finely chopped fresh parsley leaves, for garnish

Method

First, preheat your oven to 260C and mix together your butter, one teaspoon of salt and the cayenne pepper in a large bowl

Add your cut potatoes to the bowl and toss them well to coat them in the butter marinade.

Place the potatoes cut side up to a metal baking tray and arrange them in a single layer, then drizzle any remaining butter over the top.

Roast the potatoes for around 15 minutes until the bottoms are golden brown and the potatoes can be moved easily with tongs, then flip them and roast for another 10 to 12 minutes.

As your vegetables roast, whisk one cup of stock, one tablespoon of lemon juice, the horseradish, the mustard and paprika together with the rest of the salt until combined.

Take the pan out of the oven and carefully pour the mixture into it, then add the peeled and smashed garlic cloves. Return the pan to the oven and roast until the potatoes are tender and most of the broth has been absorbed - around 15 minutes.

Flip the potatoes and garnish with parsley before serving piping hot.