- Easy
- Comfort
Brown butter roast new potatoes
These have quickly become my desert island potato. And, coming from a potato enthusiast of Irish heritage, that says a lot.
- Duration
- 60 mins
- Difficulty
- Easy
- Serves
- 4 - 6 as a side
Ingredients
- 1kg new potatoes, scrubbed clean
- 4 bay leaves, or a few sprigs of thyme or rosemary
- 100g salted butter
- Flaky salt
- Black pepper
Cook the potatoes
Bring a large pan of salted water to a boil, add the potatoes and herbs, bring back to the boil and simmer for 10–20 minutes, depending on the size of your potatoes, until they are just cooked. Drain, put the herbs to one side, and leave the potatoes to steam dry in a colander.
Make the brown butter
Heat the oven to 200C (180C fan)/390F/gas 6.
Put the potato pan back on the hob and add the salted butter. Cook over a medium heat until it turns a nutty brown colour and smells toasty.
Roast
Take the pan off the heat, put the potatoes and herbs back in, and shake to coat. Tip everything into a roasting tin, season with salt and pepper, then roast for 30–35 minutes, turning and basting in the butter halfway, until golden and crisp.