Mini Potatoes with Brown Butter & Herbs
Prep Time
Serves
Cooking Mode
1 bag yellow petites potatoes, scrubbed and halved
¼ cup sliced almonds
3 tbsp unsalted butter
¼ cup chopped fresh flat leaf parsley
2 tbsp chopped fresh thyme
1 lemon, zested + 1 tbsp (15 mL) lemon juice
½ tsp salt
1 bag yellow petites potatoes, scrubbed and halved
¼ cup sliced almonds
3 tbsp unsalted butter
¼ cup chopped fresh flat leaf parsley
2 tbsp chopped fresh thyme
1 lemon, zested + 1 tbsp (15 mL) lemon juice
½ tsp salt
Directions
1Cover potatoes with salted water in a saucepan and bring to a simmer. Cover with lid and steam until just fork-tender, about 12 to 15 min. Meanwhile, toast almonds in a large, dry skillet over medium heat, tossing occasionally, until golden brown, about 5 min. Remove almonds from skillet and set aside.
2Add butter to skillet and swirl over low heat until butter stops frothing and turns a light brown colour, about 25 sec. Remove from heat and add herbs, lemon zest, lemon juice and toasted almonds. Mix well. Add drained potatoes, toss gently to coat and season with salt.
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Personal Note
Personal Note
