Butter-Roasted Potatoes

From Cook's Country | December/January 2011

Why this recipe works:

Cutting our Butter-Roasted Potatoes into slices instead of chunks ensured that they had optimal surface area for browning. Precooking the slices in simmering water drew starch to the surface, which facilitated browning and reduced the roasting time. Allowing the precooked slices to “marinate”… read more

Cutting our Butter-Roasted Potatoes into slices instead of chunks ensured that they had optimal surface area for browning. Precooking the slices in simmering water drew starch to the surface, which facilitated browning and reduced the roasting time. Allowing the precooked slices to “marinate” in browned butter infused them throughout with sweet, nutty flavor.

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Serves 6 to 8

Keep a close eye on the butter as it browns--it can go from golden to scorched in seconds.

Ingredients

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