June 18, 2020

Browned Butter Red


16 medium Red Potatoes, quartered
1 c Butter, cubed
6-8 Garlic Cloves, minced
2 tsp Salt
1 tsp Pepper
Place potatoes in a 6 quart stockpot. Add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain and return to pot. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes, or until light golden brown, stirring constantly. Stir in garlic; cook 30 seconds longer or until butter is golden brown. Add to potatoes; sprinkle with salt and pepper. Toss gently to combine.