Brown Butter Potatoes Recipe

Wash and halve potatoes

Scrub the potatoes clean. If using baby potatoes, halve or quarter them so pieces are roughly 1 to 1 1/2 inches. Pat dry thoroughly with a towel. Dry surfaces help the butter brown and prevent steaming.

Season potatoes

Place the halved potatoes in a bowl. Toss with the olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until evenly coated. Let sit 5–10 minutes while you heat the skillet.

Par-cook (optional for larger potatoes)

If using larger potatoes or to shorten skillet time, bring a pot of salted water to a boil and simmer potatoes 5 minutes until just tender but still holding shape. Drain and let steam dry in the colander for 1–2 minutes.

Heat skillet

Place a heavy skillet (cast iron recommended) over medium heat and add 1 tablespoon butter and the tablespoon olive oil. Heat until butter melts and begins to foam but not brown, about 1–2 minutes.

Sear potatoes

Add the potatoes cut-side down in a single layer. Let them cook undisturbed for 6–8 minutes until the cut sides are deeply golden-brown. Use tongs to press down gently for full contact if needed. Season the exposed tops with a pinch of salt.

Add aromatics

Push the potatoes to one side and add the remaining 3 tablespoons of butter to the empty side of the skillet. Add the smashed garlic cloves and rosemary/thyme sprigs. Allow the butter to melt and foam; continue cooking until the butter starts to brown and smells nutty, 2–3 minutes, swirling skillet occasionally.

Baste and finish cooking

Tilt the skillet slightly and use a spoon to baste the potatoes with the melted brown butter, garlic, and herb-infused fat. Continue to cook and turn potatoes so all sides get some browning, about 3–5 more minutes. Cook until potatoes are tender when pierced with a fork and evenly browned.

Season and rest

Remove the skillet from heat. Discard or remove garlic and herb sprigs. Taste and season with the remaining 1/2 teaspoon kosher salt (or to taste) and remaining 1/4 teaspoon black pepper. If using, stir in lemon zest for brightness and sprinkle chopped parsley.

Transfer potatoes to a serving dish and spoon any remaining brown butter from the skillet over the top. Serve hot as a side.