Baked Fingerling Potatoes with Brown Butter

red and white fingerling potatoes in bowl

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5 from 3 votes

Baked Fingerling Potatoes with Brown Butter

Baked fingerling potatoes with brown butter and herbs are an easy and delicious side for any occasion.

Prep Time10

Cook Time25

Total Time35

Course: Side Dishes

Servings:

Calories:

Author: Cheryl Bennett

Ingredients

2 pounds Idaho fingerling potatoes sliced in half lengthwise
6 tablespoons unsalted butter
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons Litehouse poultry seasoning
1 teaspoon Litehouse freeze-dried chives
1 tablespoon Litehouse freeze-dried parsley

Instructions

Preheat oven to 375°F (350°F for convection).
In a small pot, melt butter over medium heat. When butter has just started to brown, remove from heat.
Add dried herbs to barely browned butter.
In a medium bowl, combine sliced fingerlings, butter herb mixture, salt and pepper.
Toss to thoroughly coat potatoes.
On a parchment-lined baking sheet, place potatoes cut side down in a single layer and roast for 25 minutes or until easily pierced with a knife.

Notes

Browning butter

Slowly melt butter over medium heat until it begins to foam and smell nutty. When it starts to turn a deep golden color, remove it from the heat.

Keep a bowl of ice water near to dip the bottom of the pot in if you accidentally get the butter a bit too dark and need to quickly stop it from burning.