Brown Butter New Potatoes

Brown Butter New Potatoes prove that simple ingredients can create unforgettable flavor. With tender interiors, crisp golden skins, and the rich nuttiness of browned butter, they're an easy side dish that's elegant enough for holidays and effortless enough for busy weeknights.

Course Side Dish, Side Dishes

Cuisine American Classic, French

Diet Gluten Free

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 305kcal

Author Diana Reis

Equipment

3 Quart Sauce Pan with Lid
Slotted Spoon

Ingredients

2 Pounds New Potatoes
2 Quarts Water cover the potatoes completely
3 Tablespoons Salt added to water for boiling
4 Tablespoons Butter

Optional Herbs and Toppings

Bundle Sage Leaves
2 Tablespoons Parsley mined
3 Cloves Garlic minced
¼ Cup Parmesan Cheese grated

Instructions

Wash potatoes thoroughly and place in sauce pot whole.
Add washed potatoes to the pot of salted water. Make sure the water covers the potatoes completely.
With the lid on, bring potatoes to a low boil. Once the pot is boiling, cook until potatoes are fork tender or approximately 20 minutes. (Time will vary with the size of the potatoes)
Drain potatoes and return to the hot pot. Leave the lid off and let the excess water evaporate.
Turn the heat back on medium low. Add butter cut into 4 equal pieces to the pan and slowly melt butter.
Every 2-3 minutes, agitate the potatoes in the butter as it browns. Either place the lid on the pot and shake the potatoes to stir or use a slotted spoon to gently turn the potatoes over in the butter without breaking the skin.
First the butter foams as the water boils away and evaporates.
Next, the foam will become more dense and specs of brown will form as the milk solids sink to the bottom.
Continue to cook and agitate the potatoes in the butter until all of the butter has taken on a golden color and the potato skins crisp.
The smell of browned butter will become rich and nutty as it finishes.
Once the potatoes reach the final stage of browning, add herbs and spices.
Taste and season with salt to taste.
Optional, add grated parmesan just before serving.

Notes

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.

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.
Dry the potatoes thoroughly after boiling. Moisture is the enemy of crispy. After you drain the potatoes, let them sit in the hot pot for a few minutes to continue to dry out. The residual heat in the pot will cause the water to evaporate. The drier the potatoes, the better they will crisp in the brown butter.
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.

Variations

I show 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.

Storage and Reheating

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.

Nutrition