BROWNED BUTTER RED POTATOES
I've been making my version of Dad's potatoes for years, and it goes great with any meal. Browning the butter gives the potatoes a whole new taste. -Anne Pavelak, Endicott, Washington
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 5
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; return to pot., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until light golden brown, stirring constantly. Stir in garlic; cook 30 seconds longer or until butter is golden brown. Add to potatoes; sprinkle with salt and pepper. Toss gently to combine.
Nutrition Facts : Calories 246 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 510mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
BUTTER BROWN POTATOES
My stepmom's recipe for delicious potatoes that are crunchy/chewy on the outside and soft and fluffy in the middle.
Provided by SuperSpike
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel potatoes and cut in half lengthwise (you only need enough that will fit in the bottom of your baking dish- so start with four and see if you need to peel more to fill the dish).
- Place butter/margarine in a 9x13 baking dish and place in a preheated 350 F degree oven, and let it melt. Remove from oven and add potatoes in coating thoroughly (you may have to use a basting brush for this). Arrange potatoes cut side down, and season with the salt and pepper.
- Return dish to oven and bake for 45 minutes to an hour (depending on thickness of potatoes), or until the potatoes are golden brown and cooked through. For best results baste the potatoes with the melted butter in the bottom of the dish halfway through the cooking time.
- Note: this is a really easy side dish if you are cooking other items in the oven and can easily be made when you have to bake something between 325 and 375- just adjust the cooking time.
BROWN BUTTER MASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Peel the potatoes, rinse in cold water and cut into fourths. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
- Meanwhile, add the butter to a saucepan over medium heat. Allow the butter to brown, 2 to 3 minutes, being careful not to burn it. Swirl the pan as you go, stopping when the solids turn medium to deep golden brown.
- Drain the potatoes, then return them to the pot. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
- Add the cream cheese, half-and-half, cream, some salt and pepper and three-quarters of the brown butter to the pot and stir to combine. If the mixture needs thinning, add some milk. Check the seasonings, adding salt and pepper to taste. Drizzle the remaining brown butter over the top. Sprinkle with fresh parsley.
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
Categories Side dish
Time 1h
Number Of Ingredients 3
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 318 calories, Fat 15 grams fat, SaturatedFat 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
BAKED SWEET POTATOES WITH BROWN SUGAR-PECAN BUTTER
After moving to Texas from the north, I was introduced to baked sweet potatoes as a side dish, a nice change from the usual baking potato. These are "baked" in the microwave, a real time-saver!
Provided by MommyMakes
Categories Yam/Sweet Potato
Time 17m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Try this method for toasting the pecans: Sprinkle chopped pecans on a paper plate and microwave on high for 1 or 2 minutes, they should smell toasted when they are done.
- Scrub, but do not peel, the potatoes.
- Pierce them in several places with a fork.
- Microwave on HIGH for 12 minutes until done.
- Meanwhile, combine the butter, sugar, and pecans.
- Once potatoes are done, slice length wise, about 2/3 of the way down (do not cut through) and push end toward each other to "fluff" the potato and create a well for the butter.
- Place a scoop of butter mixture into the center and wrap in foil until serving.
Nutrition Facts : Calories 225.7, Fat 9.7, SaturatedFat 4, Cholesterol 15.3, Sodium 124.1, Carbohydrate 33.7, Fiber 4.4, Sugar 12.3, Protein 2.6
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