Side dish - Baked new potatoes in butter recipes

Author: Robert Bender  

Served at breakfast, lunch, or as a side dish at dinner, this roasted potatoes recipe is flavored with a touch of butter and a sprinkling of fresh thyme. This supremely rich vegetarian side dish proves steaks and chops aren't the only things worth cooking in brown butter.

French-Style Brown Butter New Potatoes Recipe

French-Style Brown Butter New Potatoes Recipe
This supremely rich vegetarian side dish proves steaks and chops aren't the only things worth cooking in brown butter.
Provided by: Sasha Marx
Total time: 60 minutes
Yields: 4 servings
Cuisine: French
Number of ingredients: 7
  • 1 stick unsalted butter (4 ounces; 113g), cut into 1/2-inch pieces (see note)
  • 1 pound (450g) small new potatoes, rinsed (see note)
  • Kosher or sea salt and freshly ground black pepper
  • 4 sprigs fresh thyme or rosemary (optional)
  • 2 garlic cloves (optional)
  • Sliced chives, for serving
  • Crème fraîche, for serving
  • Calories: 335 kcal
  • Carbohydrate: 24 g
  • Cholesterol: 70 mg
  • Fiber: 2 g
  • Protein: 3 g
  • Saturated Fat: 16 g
  • Sodium: 419 mg
  • Sugar: 2 g
  • Fat: 26 g
  • Serving Size: Serves 2 to 4
  • Unsaturated Fat: 0 g
How to cook:
  1. In a medium (3-quart) saucepan or saucier, melt butter over medium heat. Add potatoes, a healthy pinch of salt, and pepper to taste. Cook, swirling saucepan and stirring frequently with a heat-resistant spatula while butter hisses and pops. Make sure potatoes remain in a single, even layer in the saucepan while cooking. Continue cooking and stirring until butter begins to foam rapidly and turns golden yellow, 5 to 8 minutes.
  2. Reduce heat to medium-low; add herbs and garlic (if using). Continue stirring and turning potatoes occasionally to promote even browning. At this point, the butter should be golden brown. Regulate heat so butter simmers at a very gentle bubble and foams up when you stir it. (Depending on the strength of your burner, you may need to reduce heat from medium-low to low.) Continue cooking until potatoes are completely tender (poke a potato with a sharp paring knife or cake tester to test for doneness) and deep golden brown, about 45 minutes. Remove from heat and let potatoes rest for 5 minutes in the saucepan.
  3. Toss potatoes to coat them in brown butter. Use a slotted spoon to transfer to a serving bowl; reserve brown butter. Drizzle as much brown butter as you like over the potatoes and sprinkle with chives (if you like) and sea salt to taste. Serve immediately with crème fraîche for dipping.
Notes: Oven Roasted Baby Potatoes, Place the potatoes in a large bowl and add the olive oil, herbs, garlic, salt and pepper. (If you want more butter flavor, you can also add 2

Buttery Roasted Potatoes

Buttery Roasted Potatoes
Golden perfection is how we'd describe this amazing side dish.
Total time: 40 minutes
Yields: 8 servings
Number of ingredients: 8
  • 3 pounds small yellow new potatoes, halved
  • ½ cup unsalted butter, melted
  • 3 teaspoons salt
  • 1 ½ teaspoons black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground mustard
  • 1 teaspoon ground thyme
  • ½ teaspoon paprika
How to cook:
  1. Preheat oven to 450°F. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
  2. Combine salt, black pepper, garlic powder, ground mustard, ground thyme, and paprika in a small dish. Set aside.
  3. In a large bowl, toss potatoes with melted butter. Add spice blend and toss again until potatoes are well seasoned.
  4. Spread potatoes evenly over baking sheet.
  5. Bake potatoes on center rack for 25-30 minutes, tossing potatoes halfway through for more even baking. Remove from oven when potatoes are fork tender.
  6. Serve warm. Enjoy!
Notes: Oven Baked Parsley Red Potatoes Recipe, Preheat oven to 375 degrees F (190 degrees C). Place butter in a large baking dish and melt in preheating oven. Toss potatoes and onion in melted butter to

Butter Roasted Potatoes

Butter Roasted Potatoes
Served at breakfast, lunch, or as a side dish at dinner, this roasted potatoes recipe is flavored with a touch of butter and a sprinkling of fresh thyme.
Provided by: Jessica Harlan
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 6 to 8 servings
Cuisine: American
Number of ingredients: 6
  • 2 pounds potatoes, white or sweet or a combination
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon chopped fresh thyme
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Calories: 133 kcal
  • Carbohydrate: 24 g
  • Cholesterol: 4 mg
  • Fiber: 3 g
  • Protein: 3 g
  • Saturated Fat: 1 g
  • Sodium: 95 mg
  • Sugar: 1 g
  • Fat: 3 g
  • Serving Size: 6 to 8 servings
  • Unsaturated Fat: 0 g
How to cook:
  1. Gather the ingredients.
  2. Preheat the oven to 375 F. Peel the potatoes (if desired) and cut them into equally sized cubes, about 3/4-inch square.
  3. While the oven is heating, put the butter in the center of a sheet pan and bake for 2 minutes, or until the butter is completely melted. Remove the pan from the oven.
  4. In a bowl, toss the potatoes with the olive oil and thyme.
  5. Add the potatoes to the pan, using a spatula to toss the potatoes and evenly coat them with the melted butter. Spread the potatoes in an even layer and sprinkle them with salt and pepper.
  6. Roast for 30 to 45 minutes, turning the potatoes after about 20 minutes or until potatoes are tender inside and their exterior is beginning to brown.
Notes: Best Cheesy Garlic Butter Potatoes Recipe, In a small bowl, whisk together melted butter, olive oil and garlic. Brush mixture over potatoes then season with salt and pepper. Bake for

Brown butter new potatoes

Brown butter new potatoes
Roast your new season baby potatoes with golden butter until crisp. Flavour with bay leaves and serve as an accompaniment
Provided by: James Martin
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: British
Number of ingredients: 3
  • 2kg new potato , halved
  • 4 bay leaves
  • 140g butter
  • Calories: 318 calories
  • Fat: 15 grams fat
  • Saturated Fat: 9 grams saturated fat
  • Carbohydrate: 43 grams carbohydrates
  • Sugar: 3 grams sugar
  • Fiber: 4 grams fiber
  • Protein: 4 grams protein
  • Sodium: 0.4 milligram of sodium
How to cook:
  1. Heat oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil, add potatoes and bay leaves, bring back to the boil and simmer for 10-12 mins until just tender.
  2. Drain the potatoes and leave to steam in a colander. Return the pan to the heat, add butter and melt gently until it turns a nutty brown colour. Remove from the heat, stir through the potatoes (don’t worry if a few break up) and bay leaves, and leave to absorb for a few mins.
  3. Meanwhile, heat a roasting tin in the oven, tip the potatoes in and season well. Roast for 30-35 mins until golden and crisp, turning and basting halfway through. Transfer to a dish and pour over any buttery juices from the tin.
Notes: Oven Roasted Red Potatoes, Bake until golden and crisp, about 50 minutes, flipping halfway through. Immediately after removing the potatoes from the oven, add the butter,
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