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Roasted Potatoes with Browned Butter

Roasted Potatoes with Browned Butter
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This recipe for Roasted Potatoes with Browned Butter delivers a perfect side dish combining crispy, golden roasted potatoes with the rich, nutty aroma of browned butter. Made with simple ingredients like Yukon Gold or red potatoes, fresh herbs, and a touch of olive oil, these potatoes offer a flavorful and satisfying accompaniment suitable for family dinners or special occasions.

Ingredients

Scale

Potatoes and Seasoning

  • 2 pounds Yukon Gold or red potatoes, washed and cut into 1 to 1.5 inch chunks
  • Salt, to taste
  • Freshly ground black pepper, to taste

Fat and Flavor

  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped

Optional Ingredients

  • 3 cloves garlic, peeled and left whole (optional)
  • Crushed red pepper flakes or smoked paprika for a spicy kick (optional)
  • Grated Parmesan or Pecorino cheese, for serving (optional)
  • Fresh lemon zest, for garnish (optional)

Instructions

  1. Prepare and Cut the Potatoes: Wash and dry the potatoes thoroughly. Cut into evenly sized chunks about 1 to 1.5 inches to ensure even roasting and a consistent texture with a crispy exterior and soft interior.
  2. Parboil the Potatoes: Bring a pot of salted water to a boil and add the potato chunks. Cook for 5-7 minutes until just beginning to soften but not fully cooked. Drain well to prepare for roasting.
  3. Brown the Butter: While the potatoes parboil, melt the unsalted butter in a skillet over medium heat. Stir occasionally until it foams, then turns golden brown with a nutty aroma. Remove from heat immediately to avoid burning and set aside.
  4. Roast the Potatoes: Toss the drained potatoes gently with olive oil, salt, pepper, fresh rosemary, and thyme. Spread them out in a single layer on a baking sheet. Roast in a preheated oven at 425°F (220°C) for 25-30 minutes, flipping halfway through to ensure even browning and crispness. If using, add whole garlic cloves while roasting.
  5. Combine with Browned Butter: Once the potatoes are roasted and crispy, remove from the oven and drizzle the browned butter evenly over them. Toss gently to coat every piece and maximize flavor.

Notes

  • Use room temperature potatoes to ensure even cooking when parboiling and roasting.
  • Parboiling is essential for achieving a fluffy interior beneath a crispy crust.
  • Watch the butter closely when browning; remove from heat as soon as it turns amber to prevent bitterness.
  • Preheat the baking sheet in the oven before roasting to help the potatoes crisp up quickly on contact.
  • Fresh herbs are preferred for brightness and complexity, but dried herbs can be substituted if necessary.
  • To add a spicy kick, incorporate crushed red pepper flakes or smoked paprika.
  • For a vegan version, replace butter with browned vegan butter or herb-infused olive oil.
  • Garnish with flaky sea salt, chopped parsley, lemon zest, or grated Parmesan for extra flavor.
  • Leftover potatoes can be refrigerated up to 3 days; reheat in a hot oven or air fryer for best crispness.
  • Freezing is possible but may soften the texture upon thawing.

Nutrition

Keywords: roasted potatoes, browned butter, side dish, crispy potatoes, comfort food, easy potato recipe, herb roasted potatoes

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