Brown Butter Potatoes

Ingredients

• 113 g (1/2 cup)butter
• 907 g (2 pounds), about 2.5 cm (1 inch) in diameterbaby potatoes
• 10 ml (2 teaspoons)kosher salt
• 1.25 ml (1/4 teaspoon)coarsely ground pepper
• 10fresh thyme sprigs
• 7.5 ml (1 1/2 teaspoons)coarsely chopped fresh thyme

Instructions

1. 1

   Brown the butter

   Melt the butter in a 30–33 cm (12- to 13-inch) skillet over medium-high heat. Add the potatoes, salt and pepper. Cook for 5 minutes, stirring occasionally and watching closely, until the butter foams and just begins to turn a delicate golden colour.

2. 2

   Cook until tender

   Lower the heat to medium and add the thyme sprigs. Continue cooking for 25–30 minutes, stirring occasionally and adjusting the heat if the butter is getting too dark, until the potatoes are browned and a knife tip pierces them easily. Transfer them to a serving dish, spoon any extra butter from the skillet over the top, and finish with additional salt if desired and the chopped thyme.

What are brown butter potatoes?

Brown butter potatoes are a skillet-cooked side dish in which butter browns as the potatoes cook, adding a toasted, nutty flavour. This version uses small baby potatoes and thyme, keeping the preparation simple while giving the butter time to flavour the potatoes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 3g protein, 20g carbs, 11g fat.

The potatoes provide most of the carbohydrates, while the butter supplies most of the fat; the dish has a modest amount of protein. Pair a portion with a protein-rich main and a green vegetable for a more rounded plate.

Why use baby potatoes?

Small potatoes cook whole in the skillet, so there is no need to cut them before cooking. Potatoes around 2.5 cm (1 inch) across are a good fit for the stated cooking time; larger ones may take longer to become tender.

Watch the butter

Butter can move from foamy and pale to deeply browned quickly, particularly over medium-high heat. Once it starts turning golden, reduce the heat to medium and adjust it again if the butter looks as though it may darken too far.

Thyme at two stages

Thyme sprigs cook in the skillet with the potatoes, infusing the butter as everything browns. The chopped thyme is added at the end, where its fresh flavour and flecks remain noticeable.

Check for doneness

The potatoes are ready when they are browned and a knife tip slides in easily. Stir them from time to time so they cook across the pan, and keep an eye on the butter as it colours.

Serving ideas

Serve the potatoes straight from the skillet while the butter is still glossy. They go well with roast chicken, grilled fish or a simple green vegetable; spooning the remaining butter over the dish helps carry the thyme flavour through.

Recipe notes & tips

• Choose baby potatoes that are similar in size so they finish cooking at about the same time.
• Use a skillet wide enough to keep the potatoes in a relatively even layer.
• Stay close during the first 5 minutes, when the butter begins to foam and colour.
• Stir occasionally rather than constantly to give the potatoes time to brown.
• Taste before adding the optional finishing salt, since the potatoes are already seasoned.

Variations

• Add garlic: Stir in a little finely chopped garlic near the end of cooking so it does not burn.
• Try rosemary: Replace the thyme sprigs with rosemary for a more piney herbal note.
• Finish with lemon: Add a small squeeze of lemon juice just before serving for brightness.
• Use mixed herbs: Replace the chopped thyme with chopped parsley or chives at the end.
• Add a little heat: Season with a pinch of chilli flakes alongside the pepper.

Common mistakes to avoid

• Butter browning too quickly: Reduce the heat promptly once it foams and begins to turn golden.
• Uneven potato sizes: Choose potatoes of similar diameter so they become tender together.
• Crowded skillet: Use a wide 30–33 cm (12- to 13-inch) pan so the potatoes have room to brown.
• Skipping the tenderness check: Pierce a potato with a knife tip before taking the pan off the heat.
• Over-salting at the end: Taste first, then add the optional finishing salt sparingly.

How to store

Refrigerate cooled leftovers in a covered container for up to 3 days. Reheat in a skillet over medium-low heat until hot, adding a small splash of water if the butter has set and the potatoes need help warming through.

Frequently asked questions