Saturday, January 21, 2017

Brown Butter Potatoes

  • 12 medium red potatoes (about 4 pounds), quartered
  • 1/2 cup butter, cubed (1 stick)
  • 4 garlic cloves, minced
  • 2 teaspoons salt

  1. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; return to pot.
  2. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until light golden brown, stirring constantly. Stir in garlic; cook 30 seconds longer or until butter is golden brown. Add to potatoes; sprinkle with salt and pepper. Toss gently to combine. 


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