Side Dish: United States – Herbed Brown-Butter New Potatoes

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 1 1/2 lb (680 g) new potatoes, scrubbed
- 1 tbsp (15 g) kosher salt (for cooking water)
- 4 tbsp (56 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 2 cloves garlic, minced
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1 tbsp (15 ml) fresh chives, chopped
- 1 tsp (5 ml) fresh thyme leaves
- Zest of 1 lemon
- 1 tbsp (15 ml) fresh lemon juice
- Salt and freshly ground black pepper

Instructions

1. Place potatoes in a large pot and add cold water to cover by 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes depending on size. Drain and set aside; if potatoes are larger than 1 inch diameter, halve or quarter them so pieces are uniform.
2. While potatoes cook, heat a large skillet over medium heat and add the unsalted butter. Swirl as it melts; the butter will foam, then the milk solids will turn golden-brown and give a nutty aroma — watch closely and remove from heat briefly if it threatens to burn (about 3–5 minutes total).
3. Reduce heat to medium-low, return the skillet to heat and stir in the olive oil (this helps stabilize the butter). Add the minced garlic and cook 30–45 seconds until fragrant but not browned.
4. Add the drained potatoes to the skillet and gently toss to coat in the brown butter. Add lemon juice, lemon zest, chopped parsley, chives, and thyme. If the potatoes look dry, add a tablespoon or two of the reserved potato cooking water to loosen the sauce.
5. Season to taste with salt and freshly ground black pepper. Cook, tossing occasionally, for 1–2 minutes more to heat through and let flavors marry.
6. Transfer to a warm serving dish and sprinkle a few extra chopped chives or parsley leaves on top. Serve immediately.