Browned butter is the perfect flavor addition to potatoes.
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2 pounds small red, white or Yukon gold potatoes, cut into wedges
4 cups water
1 tablespoon beef bouillon granules or beef concentrate
1/4 cup Land O Lakes® Butter
1 tablespoon finely chopped fresh parsley
1/2 teaspoon salt
Place potatoes, water and bouillon in 4-quart saucepan or Dutch oven. Cover; cook over medium-high heat 6-8 minutes or until mixture comes to a boil.
Reduce heat to low.
Cover; cook 20-22 minutes or until potatoes are tender. Drain.
Melt butter in 1-quart saucepan over medium heat. Cook, stirring constantly, 2-3 minutes or until butter foams and just starts to turn a delicate golden color. Stir in parsley and salt. Immediately pour over potatoes; gently stir to coat.
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I am always looking for new potato recipies. So I went ahead. I liked it and will make it again.