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Browned Butter Red Potatoes

 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
12 ServingsPrep/Total Time: 30 min.


  • 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).
Nutritional Facts: 3/4 cup equals 246 calories, 15 g fat (10 g saturated fat), 40 mg cholesterol, 510 mg sodium, 25 g carbohydrate, 3 g fiber, 3 g protein.