Potato, Brown Butter, Green Thai Chili Recipe

Prep potatoes: scrub and cut potatoes into 3/4–1 inch cubes for even cooking. No need to peel unless you prefer.

Parboil: Place cubed potatoes in a pot and cover with cold water by about 1 inch. Add 1 tsp kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until just tender when pierced with a knife, about 8–10 minutes depending on cube size. Drain thoroughly in a colander and let steam-dry for 3–5 minutes to remove excess moisture.

Pan-roast for color: While potatoes steam-dry, heat a large skillet (preferably stainless steel or cast-iron) over medium-high heat and add 1 tbsp neutral oil. When shimmering, add potatoes in a single layer (work in batches if needed) and let sear undisturbed 3–4 minutes to develop a golden crust. Toss or flip and continue to cook another 3–4 minutes until most sides are browned and potatoes are just cooked through. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make brown butter: Meanwhile, in a small saucepan melt 4 tbsp unsalted butter over medium heat. Swirl occasionally; the butter will foam, then the milk solids will brown and give a nutty aroma — watch closely to prevent burning, about 4–6 minutes. Remove from heat as soon as it reaches a deep golden-brown and transfer to a heatproof bowl to stop cooking.

Combine: Add the brown butter to the skillet with roasted potatoes, tossing gently to coat and to warm the butter. Add lime juice, lime zest, and the minced garlic; toss briefly just until garlic becomes fragrant (30–45 seconds). Taste and adjust salt and pepper as needed (use remaining 1/2 tsp kosher salt and 1/4 tsp black pepper if needed).

Finish: Turn off the heat and stir in chopped cilantro and sliced green Thai chili. Transfer to a serving dish and spoon any remaining brown butter over the top.

Shallot crisping: In a small nonstick skillet, heat 1 tbsp neutral oil over medium-low heat. Add the thinly sliced shallot and a pinch of salt. Cook slowly, stirring occasionally, until softened and edges are golden and slightly crisp, about 6–8 minutes. Remove with a slotted spoon and drain on paper towel.

Final garnish: Scatter crisped shallot over the plated potatoes, sprinkle toasted sesame seeds if using, and finish with an extra small drizzle of reserved brown butter or a light squeeze of lime if desired.

Serve: Serve warm as a lunch plate component or side. Warn diners that the green Thai chili is hot; offer additional sliced chilies on the side for those who want more heat.