Browned New Potatoes
Transform simple ingredients into a showstopping side dish with these irresistible Browned New Potatoes! Featuring tender, buttery new potatoes crisped to golden perfection in a skillet, this recipe combines rich unsalted butter and olive oil for a perfect balance of flavor and texture. Fragrant garlic and fresh thyme infuse every bite, while a sprinkle of chopped parsley adds a bright, herbaceous finish. With just 10 minutes of prep and 30 minutes of cook time, these crispy-on-the-outside, tender-on-the-inside potatoes are the ultimate crowd-pleaser. Perfectly seasoned with kosher salt and black pepper, they pair beautifully with everything from roasted chicken to grilled steak or can shine all on their own as a comforting, vegetarian-friendly side dish!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 lbs new potatoes
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 3 cloves garlic
- 2 tbsp fresh parsley
- 1 tsp fresh thyme
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
Instructions
Wash the new potatoes thoroughly and pat them dry. Leave the skins on for texture and flavor.
Cut any large potatoes in half to ensure all pieces are approximately the same size for even cooking.
Mince the garlic finely and chop the fresh parsley. Set both aside.
In a large skillet over medium heat, melt the unsalted butter and olive oil together. The combination of butter and oil helps prevent burning while adding richness and flavor.
Once the butter is melted and starts to foam, add the potatoes to the skillet in a single layer. Sprinkle with kosher salt and ground black pepper.
Cook the potatoes undisturbed for 5-7 minutes, allowing them to develop a golden-brown crust on one side.
Toss the potatoes gently using a spatula, ensuring all sides get evenly browned. Cook for another 12-15 minutes, stirring occasionally, until the potatoes are fork-tender and crispy.
In the last 2 minutes of cooking, reduce the heat to low and add the minced garlic and fresh thyme to the skillet. Stir to coat the potatoes and cook just until the garlic is fragrant, being careful not to let it burn.
Remove the skillet from heat and sprinkle the potatoes with chopped fresh parsley.
Serve immediately as a side dish, garnished with additional parsley if desired.
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 2.0 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 992 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
