Browned Butter Red Potatoes Recipe
Browned Butter Red Potatoes Recipe photo by Taste of Home

Browned Butter Red Potatoes Recipe

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4.5 10 9
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 16 medium red potatoes (about 4 pounds), quartered
  • 1 cup butter, cubed
  • 8 garlic cloves, minced
  • 2 teaspoons salt
  • 1 teaspoon pepper

Nutritional Facts

3/4 cup: 246 calories, 15g fat (10g saturated fat), 40mg cholesterol, 510mg sodium, 25g carbohydrate (2g sugars, 3g fiber), 3g protein


  1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.
  2. 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.
  3. 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).
Originally published as Browned Butter Red Potatoes in Taste of Home November 2013

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Reviewed Jul. 18, 2015

"These were pretty good... my husband especially liked them."

Reviewed Jun. 16, 2015


Reviewed Feb. 1, 2015

"I add all the chopped garlic to the water in the pot with the potatoes. Then I bring it to a boil and simmer until all the potatoes are tender, then I drain them well. I then brown the butter and pour it over the potatoes and garlic. You can either add the garlic to the boiling water in the potatoes or add the garlic to the butter. Either way, they turn out great!"

Reviewed Jan. 25, 2015

"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!"

Reviewed Jan. 31, 2014

"Garlic and butter...Mmm"

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