Best Butter Brown Potatoes Recipes

PAN-SEARED SCALLOPS WITH BROWN BUTTER, HAZELNUTS AND WHITE TRUFFLE OIL WITH ROASTED FINGERLING POTATOES AND ASPARAGUS

Steps:

• For the potatoes: Preheat oven to 400 degrees F.
• In a large bowl, toss the fingerling potatoes with the olive oil and season with salt and pepper, to taste. Add the potatoes to a roasting pan and bake for about 25 minutes. Test with fork for tenderness. Remove them from oven to a bowl and set aside.
• For the asparagus: Bring a large pan of salted water to a boil over high heat. Add the asparagus and blanch until they become bright green, about 2 minutes. Remove and plunge into an ice bath or rinse under cold water.
• For the scallops: Heat a nonstick saute pan over medium heat until very hot and add the olive oil. Season scallops lightly with salt and pepper. When oil is hot, add the scallops and saute the first side until golden brown, approximately 2 minutes. Turn the scallops over, and after 1 minute, add the butter and the hazelnuts. When scallops are seared, transfer them to a plate and keep warm.
• Add lemon juice to the butter and hazelnuts. When the butter has browned add the 2 tablespoons of the chopped parsley. (Add 1 or 2 drops of white truffle oil to the butter, if desired.)
• Toss the potatoes and asparagus in the brown butter until heated through. Transfer the vegetables to a serving platter. Position the scallops over the vegetables and garnish with chopped parsley. Drizzle remaining brown butter over scallops and serve.

BROWN BUTTER MASHED POTATOES

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.

MASHED SWEET POTATOES WITH MAPLE AND BROWN BUTTER

Steps:

• Bring a large pot of water to a boil. Add the sweet potatoes and cook, uncovered, stirring occasionally, for about 15 to 20 minutes, until very tender when pierced with a fork.
• Meanwhile, toast the pecans (optional): Place the pecans in a medium sauté pan. Cook over medium-low heat, tossing often, for 3 to 5 minutes, until lightly toasted. Transfer to a cutting board, and roughly chop. Sprinkle generously with salt, and set aside. Wipe out the pan with a paper towel.
• In the same pan, melt the butter over medium heat. Cook, watching carefully and stirring occasionally with a silicone spatula, until brown bits appear and the butter gives off a nutty aroma, about 3 minutes. Remove from the heat immediately. Carefully pour the melted butter into a small heatproof bowl, scraping the pan with a spatula to get all of the brown bits. Set aside.
• Drain the cooked potatoes, and add them to the bowl of a stand mixer fitted with the paddle attachment. Add the milk, 3 tablespoons maple syrup, 2 teaspoons salt and pepper and mix on medium-low speed until the potatoes are creamy and smooth. Add the reserved brown butter and mix until just incorporated.
• Transfer the potatoes to a shallow serving bowl, sprinkle with the reserved pecans, and drizzle with maple syrup. Serve warm. (The potatoes may be kept warm, covered, in a low oven for up to 30 minutes. Add the pecans just before serving.)

BROWN BUTTER AND SCALLION MASHED POTATOES

Steps:

• Cover potatoes with cold water by 2 inches in a 5- to 6-quart heavy pot and add 1 1/2 teaspoons salt. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
• Drain potatoes in a colander, then return to pot and cook over moderate heat, shaking pot occasionally, until dry, 1 to 2 minutes. Mash hot potatoes with masher or force through food mill into another pot, then cover to keep warm.
• Bring milk with remaining 1 1/2 teaspoons salt just to a boil in a 1-quart saucepan, then remove from heat and stir into potatoes until combined. Stir in sour cream, then cover and keep warm.
• Cook butter in a 12-inch heavy skillet over moderately high heat, stirring frequently and scraping up brown bits, until foam subsides and butter is golden brown, about 8 minutes. Add scallions and pepper and cook, stirring, until slightly softened, about 2 minutes. Fold butter mixture into mashed potatoes and season with salt.

BROWN-BUTTER SEA SCALLOPS WITH GINGER SWEET POTATOES WW

Steps:

• PREPARE SWEET POTATOES:.
• Preheat the oven to 400 degrees Fahrenheit. Pierce the potatoes in several places.
• Bake sweet potatoes until tender, about 45 minutes.
• Halve the potatoes lengthwise, and scoop the pulp into a medium bowl.
• Stir in the milk, ginger, salt and pepper.
• Beat with an electric mixer at low speed until blended and smooth; keep warm.
• PREPARE SCALLOPS:.
• Heat the butter in a large nonstick skillet over medium-high heat. Cook until the butter just begins to brown slightly.
• Add the scallops, cook, turning once, until browned on the outside, and just opaque in the center, about 1 minute on each side.
• Sprinkle with the scallions and serve with the potatoes.

STIR-FRIED SWEET POTATOES WITH BROWN BUTTER AND SAGE

Steps:

• Put oil in a large skillet over medium-high heat. When hot, add sweet potatoes and sprinkle with salt and pepper. Cook, stirring only occasionally, until they change color and begin to brown, then stir more frequently until they are tender but not at all mushy.
• Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and sage; shake pan occasionally. When butter turns brown, turn off heat.
• Use tongs to remove sage and garlic from butter. Serve potatoes drizzled with butter and garnished with a few sage leaves. Garlic can be served alongside, though it will not be super-soft.

STIR-FRIED SWEET POTATOES WITH BROWN BUTTER AND SAGE

Steps:

• Put oil in a large skillet over medium-high heat. When hot, add sweet potatoes and sprinkle with salt and pepper. Cook, stirring only occasionally, until they change color and begin to brown, then stir more frequently until they are tender but not at all mushy.
• Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and sage; shake pan occasionally. When butter turns brown, turn off heat.
• Use tongs to remove sage and garlic from butter. Serve potatoes drizzled with butter and garnished with a few sage leaves. Garlic can be served alongside, though it will not be super-soft.

BUTTER BROWN POTATOES

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.

BBQ MEATLOAF WITH CREME FRAICHE POTATOES, BROWN BUTTER PEAS WITH SHALLOTS AND RED ONION RINGS

Steps:

• For the BBQ sauce: Combine the ketchup, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard, garlic and hot sauce in a pan and heat at a low simmer for 15 to 20 minutes. Set aside to cool.
• For the BBQ spice rub: Combine the brown sugar, paprika, kosher salt, cayenne pepper, celery salt, cumin, black pepper, garlic powder and mustard powder in a bowl and mix to thoroughly combine. Set aside 1/4 cup for the meatloaf; reserve the rest for another use.
• For the meatloaf: Heat a smoker with hickory and apple wood chips to 250 degrees F.
• In a small bowl, mix together the breadcrumbs and some salt and pepper to combine. Set aside.
• In a large bowl, combine the beef, pork and pork fat with the egg until sticky to the fingers. Measure out 1/2 cup of the BBQ sauce and reserve for glazing the meatloaf; add the remaining BBQ sauce and the tomatoes to the meat mixture and work further with your hands until combined. Sprinkle the breadcrumb mixture into the meat as you work it with your hands.
• Press the meatloaf mixture into 4 mini loaf pans and sprinkle the top of each meatloaf with the BBQ spice rub. Move the loaf pans to a 6-inch-deep roasting pan fitted with a wire rack and lid. Cook in the smoker until the centers register 150 degrees F on an instant-read thermometer, about 20 minutes. Glaze the top of each meatloaf with the reserved BBQ sauce. Let sit for a few minutes before slicing.
• For the creme fraiche mashed potatoes: Add the potatoes to a pot and add enough water to cover. Bring to a boil and continue to cook until tender, about 20 minutes. Drain and mash with the butter, creme fraiche and salt and pepper to taste.
• For the brown butter peas with shallots: In a saute pan over medium heat, melt 2 tablespoons of the butter over low heat. Add the shallots and cook until caramelized and tender, 10 to 15 minutes.
• Meanwhile, bring a large pot of water to a boil and add some salt. Blanch the peas for 2 to 3 minutes. Drain, then add them to the pan with the shallots.
• In a separate saucepan, heat the remaining 2 tablespoons butter until browned. Add the sage, lemon juice, 1 teaspoon salt and the pepper and stir to combine. Add the peas and shallots and toss to combine.
• For the red onion rings: Heat the oil in a deep fryer or a large pot until a deep-fry thermometer inserted in the oil registers 375 degrees F.
• Combine the flour, salt and some cayenne and paprika in a shallow bowl. Put the buttermilk in a separate shallow bowl. Dredge the onions first in the buttermilk, then in the flour mixture. Using a slotted spoon or any metal strainer, submerge the onions in the oil until they are a light golden brown color. Remove and drain on paper towels. Sprinkle on more salt if needed, and serve hot.
• Serve the meatloaf with the mashed potatoes, peas and red onion rings.

BROWN BUTTER AND SCALLION MASHED POTATOES

Steps:

• Cover potatoes with cold water by 2 inches in a 5-to 6-quart heavy stock pot and add 1 1/2 teaspoons salt.
• Bring to a boil, then reduce heat to a simmer, uncovered, until potatoes are tender, 10-15 minutes.
• Drain potatoes in a collander, then return to pot and cook over moderate heat, shaking pot ocasionally, until dry, 1 to 2 minutes.
• Mash hot potatoes with masher or force through food mill into another pot, then cover to keep warm.
• Bring milk with 1 1/2 teaspoons salt just to a boil in a 1-quart saucepan, then remove from heat and stir into potatoes until combined.
• Stir in sour cream, then cover and keep warm.
• Cook butter in a 12-inch heavy skillet over moderately high heat, stirring frequently and scraping up brown bits, until foam subsides and butter is golden brown, about 8 minutes.
• Add scallions and pepper and cook, stirring, until slightly softened, about 2 minutes.
• Fold butter mixture into mashed potatoes and season with salt.

BROWN BUTTER NEW POTATOES

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.

BROWN BUTTER MASHED POTATOES (MICHAEL SMITH)

Steps:

• Cut the potatoes into large chunks then steam, boil or microwave them until they're tender. Drain well.
• Meanwhile, toss the butter into a small saucepot and heat it until it melts over medium heat. Because butter contains as much as twenty percent water it will then begin to steam and foam. Once the water has evaporated the foam will subside and the butter's temperature will begin to rise. The milk fat solids that are one or two percent of the butter will then begin to brown.
• Continue watching as it begins foaming a second time. Swirl it gently, watching the colour, until it turns golden brown and releases the aroma of toasting nuts.
• Immediately pour the browned butter into a bowl to stop it from browning further.
• When the potatoes are tender mash in the butter, nutmeg and seasonings. Taste and season a bit more if needed. Then watch the bowl empty!

GOLDEN POTATOES WITH CAPER BROWN-BUTTER CRUMBS

Steps:

• Put a 4-sided sheet pan in upper third of oven and preheat oven to 425°F.
• Cover potatoes with 2 inches water in a 5-to 6-quart pot and add 1 tablespoon salt. Simmer until almost tender, about 10 minutes. Drain potatoes well.
• While potatoes simmer, heat butter in a small saucepan over medium-low heat, swirling pan occasionally, until browned and fragrant, about 5 minutes. Remove from heat and stir in capers. Keep warm, covered.
• Toss potatoes with 3 tablespoons caper butter, then spread out in hot sheet pan. Stir remaining caper butter into bread crumbs and scatter over potatoes. Roast, turning potatoes once or twice, until potatoes are tender and crumbs are golden, about 20 minutes. Season with salt.
• What to drink:
• Marimar Estate Don Miguel Vineyard '06

FRENCH-STYLE BROWN BUTTER NEW POTATOES

Steps:

• In a medium (3-quart) saucepan or saucier, melt butter over medium heat. Add potatoes, a healthy pinch of salt, and pepper to taste. Cook, swirling saucepan and stirring frequently with a heat-resistant spatula while butter hisses and pops. Make sure potatoes remain in a single, even layer in the saucepan while cooking. Continue cooking and stirring until butter begins to foam rapidly and turns golden yellow, 5 to 8 minutes.
• Reduce heat to medium-low; add herbs and garlic (if using). Continue stirring and turning potatoes occasionally to promote even browning. At this point, the butter should be golden brown. Regulate heat so butter simmers at a very gentle bubble and foams up when you stir it. (Depending on the strength of your burner, you may need to reduce heat from medium-low to low.) Continue cooking until potatoes are completely tender (poke a potato with a sharp paring knife or cake tester to test for doneness) and deep golden brown, about 45 minutes. Remove from heat and let potatoes rest for 5 minutes in the saucepan.
• Toss potatoes to coat them in brown butter. Use a slotted spoon to transfer to a serving bowl; reserve brown butter. Drizzle as much brown butter as you like over the potatoes and sprinkle with chives (if you like) and sea salt to taste. Serve immediately with crème fraîche for dipping.

FRENCH-STYLE BROWN BUTTER NEW POTATOES RECIPE

Steps:

• In a medium (3-quart) saucepan or saucier, melt butter over medium heat. Add potatoes, a healthy pinch of salt, and pepper to taste. Cook, swirling saucepan and stirring frequently with a heat-resistant spatula while butter hisses and pops. Make sure potatoes remain in a single, even layer in the saucepan while cooking. Continue cooking and stirring until butter begins to foam rapidly and turns golden yellow, 5 to 8 minutes.
• Reduce heat to medium-low; add herbs and garlic (if using). Continue stirring and turning potatoes occasionally to promote even browning. At this point, the butter should be golden brown. Regulate heat so butter simmers at a very gentle bubble and foams up when you stir it. (Depending on the strength of your burner, you may need to reduce heat from medium-low to low.) Continue cooking until potatoes are completely tender (poke a potato with a sharp paring knife or cake tester to test for doneness) and deep golden brown, about 45 minutes. Remove from heat and let potatoes rest for 5 minutes in the saucepan.
• Toss potatoes to coat them in brown butter. Use a slotted spoon to transfer to a serving bowl; reserve brown butter. Drizzle as much brown butter as you like over the potatoes and sprinkle with chives (if you like) and sea salt to taste. Serve immediately with crème fraîche for dipping.

STIR-FRIED SWEET POTATOES WITH BROWN BUTTER AND SAGE

Steps:

• 1. Put oil in a large skillet over medium-high heat. When hot, add sweet potatoes and sprinkle with salt and pepper. Cook, stirring only occasionally, until they change color and begin to brown, then stir more frequently until they are tender but not at all mushy. 2. Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and sage; shake pan occasionally. When butter turns brown, turn off heat. 3. Use tongs to remove sage and garlic from butter. Serve potatoes drizzled with butter and garnished with a few sage leaves. Garlic can be served alongside, though it will not be super-soft.

STIR-FRIED SWEET POTATOES W/ BROWN BUTTER AND SAGE

Steps:

• 1. Put oil in a large skillet over medium-high heat. When hot, add sweet potatoes and sprinkle with salt and pepper. Cook, stirring only occasionally, until they change color and begin to brown, then stir more frequently until they are tender but not at all mushy. 2. Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and sage; shake pan occasionally. When butter turns brown, turn off heat. 3. Use tongs to remove sage and garlic from butter. Serve potatoes drizzled with butter and garnished with a few sage leaves. Garlic can be served alongside, though it will not be super-soft. Time: 20 to 30 minutes

SHEET PAN LEMON BROWN BUTTER SALMON AND POTATOES WITH PARMESAN ASPARAGUS.

Steps:

• 1. Preheat oven to 425° F. On a large baking sheet, combine the potatoes, 2 tablespoons olive oil, and a pinch each of salt and pepper. Toss well to coat. Bake for 15 minutes.2. Remove the potatoes from the oven. Add the salmon to the center of the pan (if the salmon is large, cut it into smaller portions). Rub 1 tablespoon olive oil and the cajun seasoning. Add the asparagus to the pan and toss with the parmesan. Bake everything together for 10-15 minutes or until the salmon has reached your desired doneness.3. In a bowl, whisk together the lemon zest, red wine vinegar, and 1 tablespoon olive oil. Season with salt and pepper. Add the arugula, basil, dill, and a pinch of chili flakes. Toss to combine. 4. Add the butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in 1 tablespoon lemon juice.5. Serve the salmon, potatoes, and asparagus together with the arugula salad on top. Drizzle the brown butter over the salmon.