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.
“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
- 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
- Cut the potatoes into small wedges, leaving the potato skins on.
- Place the potatoes, water, and beef broth in a large saucepan or Dutch oven.
- Cover and cook over a medium to high heat until the potato and broth mixture comes to a boil.
- Reduce the cooking heat to simmer. Cover and cook until potatoes are fork tender. Drain the potatoes in a colander.
- Melt the butter in a small saucepan over medium heat.
- 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.
- Stir in the fresh parsley and salt.
- Pour over the cooked potatoes and stir in the butter to coat evenly.