These Boiled Baby Potatoes are served with a Browned Butter Sauce and infused with Lemon. The perfect quick and easy side dish that’s absolutely bursting with flavour! – Hungry now? Jump to Recipe
I know, when was the last time you had boiled potatoes!? If you’re anything like me, it’s certainly longer than the last time you had roast potatoes that’s for sure. But you know what, it’s nice to have a change sometimes. Boiled potatoes kinda have a bad rep for being lacklustre, but I’m here today to show you that is NOT the case!
I mean sure, melted butter always makes life better, but today we’re going to inject a heap more flavour as well. The first step to doing that actually only requires butter, no other ingredients.
How to make Browned Butter
To be honest you’ve probably already made browned butter without even meaning too. Browning butter is essentially melting/cooking butter past it’s regular lemony yellow appearance, into a deep brown colour. By doing this the butter turns gorgeously sweet and nutty.
Just keep the hob on a medium heat and gently stir the butter to ensure it cooks evenly. It will begin to foam and when it subsides, tiny black specs will begin to appear. These are just the milk solids from the butter. Keep gently swirling the pan until the butter turns a deep brown colour and releases a nutty aroma.
Easy as that!
And to that scrummy browned butter we’ll add just a few more ingredients to take things to the next level.
Lemon Browned Butter Ingredients
- Unsalted Butter
These 5 ingredients create the most gorgeous browned butter which wrap around your boiled potatoes just nicely.
How to make Lemon Browned Butter Potatoes
- Boil potatoes in salted water until fork tender.
- Melt butter in pan.
- Continue cooking until browned.
- Add garlic, chives, parsley, lemon juice and seasoning.
- Add potatoes.
- Mix in to flavours of the sauce.
Tips for the best Boiled Baby Potatoes
- Keep the skins on! Baby potato skins tend to be less gnarly than regular potato skins and taste fantastic after they’re boiled. Plus, have you ever tried to peel a whole bag of baby potatoes?
- Ensure they’re all the same size so they cook at the same rate. I usually keep the tiny ones as they are and slice the bigger ones in half or quarters.
- After they’ve boiled make sure you let them steam dry. This will allow the excess water to escape the spuds and allow room for the sauce to be soaked up.
And it’s really as simple as that! Browned butter? Check. Infused with a few other goodies? Check. Perfectly boiled baby potatoes? Check check and check. We’re good to go!
Join the foodie family! – Get awesome recipes sent straight to your inbox by signing up to my Weekly Mailing List (where you’ll receive your FREE ECOOKBOOK) and stay in touch on Instagram, Facebook and Pinterest! 🧡
How to make Lemon Browned Butter Potatoes (Full Recipe & Video)
These Boiled Baby Potatoes are served with a Browned Butter Sauce and infused with Lemon. The perfect quick and easy side dish that's bursting with flavour!
- 1.6lbs / 750g Baby Potatoes
- 4 tbsp Unsalted Butter
- 1 heaped tsp Garlic, finely diced
- 1 Lemon
- 1/4 cup Fresh Parsley, finely diced + extra for garnish
- 1/4 cup Fresh Chives, finely diced
- Salt & Black Pepper
Grab your baby potatoes and keep the tiny ones as they are, slice the medium ones in half and consider quartering any particularly large ones. Place in a pot of salted water and bring to the boil for 10mins or until fork tender. Drain and allow to steam dry for 10mins or until the sauce is ready.
Meanwhile, in a pan melt in your butter over medium heat. As it begins to foam, keep gently stirring as the butter turns from a lemony yellow to a light brown colour. After a few more minutes you will start to see tiny dark specks start to form on the surface, these are just the milk solids. Once you see the butter turning a deeper brown colour, it will release a nutty aroma. This is when your butter is properly browned. If at any point the nutty aroma smells more like burning, then simple reduce the heat.
Once browned, add your garlic and fry for a minute or so then stir the juice of half your lemon, parsley, chives and salt & pepper to taste. Add your potatoes and give them a good stir to absorb those gorgeous flavours.
Serve by thinly slicing the other half of your lemon and slotting in between the potatoes. Pour over the leftover sauce from the pan and garnish with extra parsley. Enjoy!
Watch how to make it!
a) Potato Size - Try and make sure all the potatoes are the same size so they cook at an even rate. The smaller they are, the quicker they'll cook and the more 'saucy' they'll be.
b) Steam Dry - it's really important to allow as much moisture to escape as possible to make room for as much sauce to be soaked up as possible. Allow them to steam dry will also help them be less sloppy and more fluffy.
After more spudtacular potato recipes? Check out my Goose Fat Roast Potatoes!