French-Style Brown Butter New Potatoes Recipe
Introduction
Are you looking for a delicious side dish that will elevate your dinner to the next level? Look no further than this French-style brown butter new potatoes recipe. These potatoes are cooked to perfection in nutty and fragrant brown butter, resulting in a dish that is rich, flavorful, and absolutely irresistible. Whether you’re hosting a fancy dinner party or simply want to treat yourself to something special, these potatoes are sure to impress.
The Magic of Brown Butter
Before we dive into the recipe, let’s talk about the star of the show – brown butter. If you’ve never had the pleasure of cooking with brown butter, you’re in for a real treat. Brown butter is made by melting butter until it turns a golden brown color and develops a nutty aroma. This simple process transforms regular butter into a flavor powerhouse that adds depth and complexity to any dish. It’s like regular butter, but better!
Preparing the Potatoes
Start by selecting the freshest new potatoes you can find. These small, tender potatoes are perfect for this recipe because they cook quickly and have a delicate flavor. Rinse the potatoes thoroughly and pat them dry. Leave the skins on for added texture and visual appeal. If the potatoes are larger, you can cut them into halves or quarters to ensure even cooking.
Cooking in Brown Butter
Now it’s time to bring out the big guns – the brown butter. In a large skillet, melt a generous amount of butter over medium heat. As the butter melts, it will start to foam. Keep a close eye on it because the magic happens quickly. Once the foam subsides, the butter will begin to turn a beautiful golden brown color. At this point, the fragrance of toasted hazelnuts will fill the air. It’s a mouthwatering experience!
Adding the Potatoes
Gently place the prepared new potatoes into the skillet with the brown butter. Make sure the potatoes are in a single layer to ensure even cooking. Sprinkle them with a pinch of salt and toss them gently to coat them in the butter. Lower the heat to medium-low and cover the skillet with a lid. Let the potatoes cook for about 15-20 minutes, or until they are tender when pierced with a fork. The butter will continue to brown as the potatoes cook, infusing them with its incredible flavor.
Serving and Enjoying
Once the potatoes are cooked to perfection, it’s time to serve them up. Carefully transfer the potatoes to a serving dish, making sure to drizzle any remaining brown butter over the top. Sprinkle them with freshly chopped parsley or chives for a burst of freshness. These French-style brown butter new potatoes are the perfect side dish for any meal. Whether you’re serving them with roasted chicken, grilled steak, or a simple salad, they are guaranteed to steal the show.
Conclusion
Next time you’re in the mood for a side dish that is both elegant and comforting, give this French-style brown butter new potatoes recipe a try. The combination of nutty brown butter and tender new potatoes is a match made in culinary heaven. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to impress. So go ahead, indulge yourself and add a touch of French sophistication to your next meal.
FAQs
1. Can I use regular butter instead of brown butter?
While regular butter will work in this recipe, using brown butter will take the flavor to a whole new level. Trust us, it’s worth the extra step.
2. Can I use a different type of potato?
While new potatoes are recommended for their delicate flavor and quick cooking time, you can certainly experiment with other types of potatoes. Just keep in mind that cooking times may vary.
3. Can I add other seasonings to the potatoes?
Absolutely! Feel free to get creative with your seasonings. Garlic, thyme, rosemary, or even a sprinkle of Parmesan cheese would all be delicious additions.
4. How do I know when the potatoes are cooked?
The potatoes should be tender when pierced with a fork. If they still feel firm, continue cooking them for a few more minutes until they reach the desired tenderness.
5. Can I make this dish ahead of time?
While these potatoes are best eaten fresh, you can prepare them in advance and reheat them before serving. Just be aware that the texture may not be as crispy.
6. Can I use olive oil instead of butter?
The brown butter is what gives this dish its unique flavor, so we recommend sticking with butter for the best results. However, you can try using a combination of butter and olive oil if you prefer.
7. Can I double the recipe?
Absolutely! This recipe can easily be doubled or halved to suit your needs. Just make sure you have a large enough skillet to accommodate the extra potatoes.
8. Can I freeze the leftovers?
While these potatoes are best enjoyed fresh, you can freeze any leftovers for later. Just keep in mind that the texture may change slightly after thawing and reheating.
French-Style Brown Butter New Potatoes Recipe
Ingredients
- 4 ounces (113g) unsalted butter , diced into 1/2-inch pieces
- 1 pound (450g) small new potatoes , washed
- Salt and pepper
- Optional: 4 sprigs of fresh thyme or rosemary
- Optional: 2 garlic cloves
- Chives , sliced for serving
- Crème fraîche , for serving
Instructions
- In a medium saucepan or saucier, melt butter over medium heat.
- Add potatoes, a pinch of salt, and pepper to taste.
- Cook, swirling the saucepan and stirring frequently with a heat-resistant spatula, until the butter begins to foam and turns golden yellow (about 5-8 minutes).
- Reduce heat to medium-low and add herbs and garlic if desired.
- Stir and turn the potatoes occasionally to promote even browning.
- Continue cooking until the butter is golden brown and the potatoes are completely tender and deep golden brown (about 45 minutes).
- Remove from heat and let the potatoes rest for 5 minutes.
- Toss the potatoes in the brown butter.
- Use a slotted spoon to transfer the potatoes to a serving bowl, reserving the brown butter.
- Drizzle as much brown butter as desired over the potatoes.
- Sprinkle with chives and sea salt to taste.
- Serve immediately with crème fraîche for dipping.
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