How to Make Garlic Browned Butter Baby Potatoes



Garlic Browned Butter Baby Potatoes – Truly addictive, perfectly seasoned! These epic garlic brown butter baby potatoes are the perfect side dish to practically anything. Baby potatoes are simply boiled then delicately coated in a luscious sauce made of garlic, herbs, brown butter, et lemon. This baby potatoes recipe is exactly what you need for when you’re on the hunt for a quick, easy and delicious side dish to add to your family dinner table. Enjoy!

Ingredients you need


  •     1 1/2 lb (750g) baby potatoes, cleaned and halved (keep the tiny ones whole)
  •     4 tablespoons unsalted butter
  •     1 teaspoon garlic, finely diced
  •     1/2 lemon
  •     1/4 cup fresh parsley, finely chopped
  •     1 teaspoon salt & black pepper

Directions

1. To make the garlic browned butter baby potatoes: Place halved potatoes in a pot of salted water and bring to the boil for 10 minutes, or until fork-tender. Drain and allow to steam dry for 10 minutes, while you’re preparing the sauce.

2. While potatoes are drying, in a pan melt in butter over medium heat. As butter begins to foam, keep gently stirring as the butter turns to a light brown color. After a couple of minutes you will start to see tiny dark specks start to form on the surface of the pan, these are just the milk solids. Once the butter turns a deeper brown color, it will release a nutty aroma and the brown butter is ready.

3. Once butter is browned, add minced garlic and fry for a minute then stir the juice of half a lemon, parsley, and salt and pepper. Add cooked baby potatoes and give them a good stir to absorb those delicious flavors.

4. Serve the garlic browned butter baby potatoes in a large salad bowl or a shallow plate. Pour over the leftover sauce from the pan and garnish with extra parsley. Enjoy!

Notes


  1. Keep the potato skins on! Baby potato skins tend to be less tough than regular potato skins and taste great after they’re boiled.
  2.  After potatoes have boiled make sure to let them steam dry. This will allow the excess water to escape the potatoes and allow the sauce to be soaked up.

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