- 16 medium red potatoes (about 4 pounds), quartered
- 1 cup butter, cubed
- 8 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon pepper
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.
- 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. Remove from heat.
- Drain potatoes; transfer to a bowl. Sprinkle with salt and pepper. Drizzle with browned butter and toss to coat. Yield: 12 servings (3/4 cup each).
Reviews for Browned Butter Red Potatoes
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"Super easy, yummy recipe. I cut it in half for our family of 4 but felt there wasn't enough butter, so next time I'm going to make 1 cup of the butter. However, I think 4 garlic cloves was enough, so I won't increase that. Cooking the potatoes 20 minutes made them soft enough to slightly smash when I drained them in a colander, which was a nice result. I will definitely be making this again!"
"Garlic and butter...Mmm"
"Love red potatoes add the garlic this is a recipe for goodness!!! Being easy also makes it wonderful!!"
"I am a garlic lover and just LOVED this recipe. Very tasty and makes a great side dish for any meal. Definitely would make again!"
"I am a garlic lover and just LOVED this receipe. Very tasty and makes a great side dish for any meal. Definitely would make again!"