Brown Butter Potatoes Recipe

Ingredients:

• 2 lbs (900 g) baby potatoes (or small Yukon gold/red potatoes)
• 4 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• Salt and black pepper, to taste
• Optional: a squeeze of lemon juice for brightness

Instructions:

1. Prepare the potatoes
   • Wash and scrub the potatoes well.
   • If using baby potatoes, leave them whole or cut larger ones in half for even cooking.
2. Boil until tender
   • Place the potatoes in a pot of salted water.
   • Bring to a boil and cook until fork-tender (about 15–20 minutes).
   • Drain and let them steam-dry for a few minutes.
3. Make the brown butter
   • In a large skillet, melt the butter over medium heat.
   • Stir occasionally until the butter turns golden brown and develops a nutty aroma (3–5 minutes).
   • Add minced garlic and cook for another 30 seconds.
4. Toss the potatoes
   • Add the cooked potatoes to the skillet.
   • Toss to coat them evenly in the brown butter.
   • Season with salt and pepper to taste.
5. Finish and serve
   • Sprinkle with fresh parsley and a squeeze of lemon juice if desired.
   • Serve warm as a side dish.

Tips & Variations

• Crispy version: After boiling, lightly smash the potatoes with a spoon and crisp them up in the brown butter for extra texture.
• Herb upgrade: Add rosemary or thyme to the butter while it browns for a fragrant twist.
• Cheesy twist: Sprinkle grated Parmesan over the potatoes before serving.