Brown Butter Potatoes

The internet seems to be full of posts and pins about a new way to roast potatoes. So, I decided to try it with some freshly dug red-potatoes from the garden. I'm not sure of the actual recipe name, but I'm calling them Browned Butter Potatoes, because the butter browns in the hot oven, giving the potatoes a most delicious flavor.

You only need three ingredients (potatoes, butter, and broth) along with salt and pepper to make this delicious dish.  Heat your oven to 475 degrees F. Some of the recipes I saw said 500 degrees. I worried that high temp would lead to burning, smoking, and my fire alarms going off, so I went with 475 degrees. Cut the potatoes into 1-inch rounds - that is quite thick. Lay the cut potatoes into a baking dish in a single layer. Dot the potatoes with butter and sprinkle with salt and pepper. Bake for 30 minutes turning the potatoes over half way through. Pour the chicken or vegetable broth over the potatoes and bake 15 minutes longer until most of the liquid is absorbed. The potatoes are crispy on the outside, creamy on the inside, and the flavor mix up of the butter and broth is yummy. These potatoes make a great side dish for special dinner.

Browned Butter Potatoes
Oven 475 degrees F

1 pound (about 5 medium) red or Yukon gold potatoes
1/2 Cup butter
1 cup chicken or vegetable broth
Salt
Pepper

Preheat oven to 475 degrees F. Wash potatoes, leave skin on. Cut potatoes into 1-inch rounds. Lay potato slices in a baking dish in a single layer. Dot potatoes with butter. Sprinkle with salt and pepper. Bake for 30 minutes, turning the potatoes over half-way through. Take pan out of oven and pour broth over potatoes. Return pan to oven and bake 15 more minutes or until the broth is mostly absorbed.

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