Few side dishes are as comforting as perfectly cooked new potatoes, but when they're slowly coated in nutty brown butter, they become something truly special. This simple recipe transforms tender baby potatoes into a rich, flavorful side dish with crispy golden skins and a buttery finish that's impossible to resist.

Overhead shot of potatoes in brown butter with sage

The secret is patience. Instead of rushing the process, the potatoes gently cook in butter as it slowly browns, creating deep, toasted flavors that pair beautifully with fresh herbs, garlic, or crispy sage. Whether you're serving roasted chicken, grilled steak, pork chops, or even a holiday meal, these Brown Butter New Potatoes are guaranteed to steal the spotlight.

The magic is in the method. You are not just tossing potatoes in melted butter. You are building layers of flavor through controlled caramelization, and that makes all the difference.

First, you boil the potatoes until they are just tender. This ensures they cook evenly and develop a creamy interior without falling apart. Then you brown the butter separately, watching it transform from pale yellow to amber to deep gold as the milk solids toast. This is where the nutty, almost sweet flavor develops. Finally, you toss the boiled potatoes in the brown butter and let them crisp up in a hot pan, creating golden edges that contrast beautifully with the soft centers.

The ratio matters too. You need enough butter to coat every potato generously, but not so much that they become greasy. The goal is a glossy, caramelized finish that clings to the potatoes without pooling at the bottom of the pan.

This technique also gives you control. Because the potatoes are already cooked through, you are just focusing on texture and flavor in that final pan stage. You are not juggling raw interiors and burnt exteriors. You are not guessing when they are done. You are just crisping, browning, and finishing with confidence.

Serve with a simple Whole Roasted Chicken, Lemon Pepper Chicken Thighs, or decadent Sous vide Rib Eye Steak.

Jump to:

Ingredients
How to make Brown Butter New Potatoes
Variations
Equipment
Storage
Diana's Tips For Success
Related
📖 Recipe

Ingredients

New potatoes- These are young potatoes harvested before they're fully mature. Their thin, delicate skins don't require peeling, and they have a naturally creamy texture that makes them ideal for boiling and browning. Because they're less starchy than larger potatoes, they hold their shape beautifully while soaking up the rich flavor of brown butter.
These come in a wide variety of colors and sizes like Yukon Gold, Red New, and Fingerling potatoes. I recommend bags of mixed varieties and small new potatoes.

See recipe card for quantities.

How to make Brown Butter New Potatoes

Begin by washing the potatoes thoroughly and placing them whole into a saucepan filled with tap cool, salted water. Bring to a gentle boil and cook until fork tender.

After draining, return the potatoes to the warm pot so any remaining moisture can evaporate. This helps the butter cling to the potatoes and encourages better browning.

Add the butter and cook over medium-low heat, allowing it to slowly brown. Every few minutes, gently shake the pot or carefully turn the potatoes with a slotted spoon

brown butter potatoes with garlic, parsley, and parmesan

Once everything is deeply browned, stir in fresh herbs and garlic. Optional: Finish with grated Parmesan just before serving for an extra layer of savory flavor.

Hint: The biggest challenge to making this simple side dish is having the patience to do each step correctly. You must boil the potatoes until they are tender all the way through to the center. Then you must wait for them to dry before adding the butter. Finally, you must resist the urge to turn the heat up on the browning butter.

Variations

I demonstrate two flavor combinations in this post.

Sage and brown butter is the first and most classic flavor combination.

Garlic, Fresh Parsley, and Parmesan Cheese is a fun fresh option.

You can be really playful with the herbs and spices for this dish.

Finishing these little potatoes with fresh chives or the earthy flavors of thyme sprigs to compliment the nutty aroma and deep flavor of browned butter.

Equipment

This simple side dish only requires one small sauce pot with a lid and a slotted spoon.

I don't even get the colander out to drain the boiled potatoes. Simply use the lid to hold potatoes back as you drain and you have one less dish to wash.

Storage

Store leftover potatoes in an airtight container in the refrigerator for up to 4 days.

To reheat, warm them in a skillet over medium heat with a small pat of butter until heated through and lightly crisp again. While the microwave works in a pinch, reheating in a skillet preserves their texture much better.

Diana's Tips For Success

Always start boiling potatoes in tap cool water. If you add potatoes to hot water, the outsides of the potatoes will cook and fall apart before the centers are done.

Use a light hand when tossing. New potatoes are tender and can break apart if you are too aggressive. Toss them gently and let the heat do the work. If you are flipping them with a spoon or spatula, slide it under carefully and lift rather than scraping.