Browned Butter Potatoes

browned butter potatoes

Browned butter potatoes are cooked potatoes with skins left on that are simmered in a beef broth. They are a simple potato recipe that tastes great with quiche or ham.

This is one of my favorite ways to make potatoes. Cooking them in beef broth just brings a great flavor to the entire dish. The browned butter adds a richness that is much different than plain butter. The addition of chopped fresh parsley adds a nice interest to this side dish too.

They make a great side dish with hamburger or a steak, along with being a nice accompaniment for eggs or a brunch menu. Other ideas for pairing these potatoes include quiche, ham, pork, or cooked sausage links. A nice complement to these potatoes would be some type of fruit salad.


NOTE:  So, browned butter is regular butter that is heated in a pan just to the point in which it begins to brown. It is a fairly easy technique, but you need to stay next to your cook top and keep an eye on it.

Please refrain from multi-tasking while making the browned butter portion or you will quickly end up with burned butter and parsley! (Yes, I have done exactly that, so that is why I am including this helpful hint for you.) 🙂

This breakfast recipe is from my mom’s recipe box collection.

Previous Comments

“Your recipe’s look wonderful Laura. I will surely use some for my Bed & breakfast meals. The Brown butter potatoes really look good. Keep up the good work. Your website looks really great. Merry xmas”. – Jan K. via FB

Browned Butter Potatoes

Browned Butter Potatoes
 
Prep time
Cook time
Total time
 
Browned butter potatoes are cooked potatoes with skins left on that are simmered in a beef broth. They are a simple potato recipe that tastes great with quiche or ham.
Author:
Recipe type: Potatoes
Cuisine: American
Serves: 6
Ingredients
  • 2 pounds of potatoes (small sized)
  • 3 cups of water
  • 1-14 ounce can prepared beef broth
  • ¼ cup of butter
  • 1 Tablespoon of parsley (fresh)
  • ¾ teaspoon of salt
Instructions
  1. Cut the potatoes into small wedges, leaving the potato skins on.
  2. Place the potatoes, water, and beef broth in a large saucepan or Dutch oven.
  3. Cover and cook over a medium to high heat until the potato and broth mixture comes to a boil.
  4. Reduce the cooking heat to simmer. Cover and cook until potatoes are fork tender. Drain the potatoes in a colander.
  5. Melt the butter in a small saucepan over medium heat.
  6. Cook until the butter starts foaming and turns a delicate gold color. This will happen rather quickly, so make sure to continually stir the butter during this time in order to prevent burning.
  7. Stir in the fresh parsley and salt.
  8. Pour over the cooked potatoes and stir in the butter to coat evenly.
 

About the author

Laura Warnke

Laura Warnke is a mom, wife, and Midwest cook that enjoys sharing many of her family's favorite comfort food recipes. She grew up on a farm in Wisconsin and loves to bring that farm-style home cooking to your table.

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