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Roasted Potatoes with Browned Butter

Roasted Potatoes with Browned Butter
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Crispy Roasted Potatoes with Browned Butter combine simple, everyday ingredients to create a perfectly golden, crunchy side dish with a rich, nutty glaze. Easy to prepare and versatile, this recipe elevates potatoes with a browned butter finish and fragrant herbs, making it perfect for weeknight dinners or special occasions.

Ingredients

Scale

Potatoes

  • 2 lbs Yukon Gold or red potatoes, cut into 1 to 1.5-inch chunks

Butter and Oil

  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil

Herbs and Seasonings

  • 2 tablespoons fresh thyme or rosemary, chopped
  • 3 cloves garlic, minced or thinly sliced
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare Your Potatoes: Wash and cut the potatoes into even-sized chunks, about 1 to 1.5 inches, ensuring uniform cooking for a consistent crispy exterior and fluffy interior.
  2. Parboil the Potatoes: Boil the potatoes in salted water for 8-10 minutes until just tender but still holding shape to prime them for roasting.
  3. Brown the Butter: While the potatoes boil, melt the unsalted butter in a pan over medium heat. Cook and swirl until golden brown with a nutty aroma, being careful not to burn it.
  4. Toss Potatoes with Herbs and Garlic: Drain the parboiled potatoes and return them to the pot. Add olive oil, fresh thyme or rosemary, minced garlic, salt, and pepper. Toss gently to coat evenly.
  5. Roast to Golden Perfection: Spread the potatoes in a single layer on a parchment-lined baking sheet. Roast at 425°F (220°C) for 30-40 minutes, flipping halfway through for an even golden crust.
  6. Finish with Browned Butter: Once potatoes are roasted and crispy, drizzle the browned butter over them while still hot. Toss gently to coat each piece, adding rich nutty flavor and a glossy finish.

Notes

  • Cut potatoes evenly to ensure uniform cooking and crispiness.
  • Don’t skip parboiling; it’s essential for the right texture.
  • Use room temperature butter for even browning and to avoid cooling the potatoes when drizzled.
  • Roasting at high heat (425°F) achieves perfect crunch without drying out the potatoes.
  • Toss gently when coating to maintain crisp texture.

Nutrition

Keywords: roasted potatoes, browned butter, crispy potatoes, side dish, easy potato recipe, garlic potatoes, herb roasted potatoes, fall side dish

Find it online: https://marybaking.com/roasted-potatoes-with-browned-butter/