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These Lemon Brown Butter Potatoes taste and look fancy, but they are super simple to toss together and make any time.
Do you need a new twist on potatoes? Don't want them mashed, again, or drenched in heavy creams and cheese? These tender and slightly crispy little bites of potato heaven will be your saving grace!
My husband LOVES potatoes. Like no joke, he will ask for them every single day, with every single type of meal I am making. When I ask him what vegetables sound good to go with dinner, his usual answer is to ask if there will be potatoes. I, on the other hand, like to switch things up a little more often than he does. That usually means I'm figuring out new fun ways to make him his beloved potatoes with me being bored of them and wanting to throw them out the kitchen window, haha.
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One of my favorite things to use for this dish is ghee. Ghee is made similar to butter, with a few distinct differences. Butter contains butterfat, milk solids, and water in it. Ghee, on the other hand, is pure butterfat. It is cooked longer when it is made, which helps filter out the milk solids. There are several health benefits to using ghee, including Vitamin A, Vitamin E, and CLA. My favorite brand is Tin Star Ghee. Their ghee's quality and flavor make these potatoes (and everything else I use it in) to the next level.
Why You'll Love These Lemon Brown Butter Potatoes
- This dish has a beautiful presentation on a table, with any entree.
- This recipe is simple but filled with flavor.
Choosing The Type of Potatoes
I chose to use golden Yukon potatoes when I make this dish. I like it because it has a tender interior when baking and has a sweet butter flavor built into it that adds beautifully to the dish. If you want to use russets, you can, it is really what you like.
How to Slice the Potatoes
I always use my trusted mandoline to slice potatoes. Okay, what that really means is my husband uses it to slice them because he's convinced I will cut my fingers off using it. After all, I am clumsy. I'm totally okay with him thinking that because that means this mama has some extra hands helping me cook in the kitchen from time to time.
If you don't have a mandoline, a sharp knife will work just as well. The prep time will take a little bit longer, but the end result will still be the same.
Note: Uncooked sliced potatoes will begin to discolor quickly when they are exposed to air. You can prevent this by placing the potatoes into a bowl of cold water while you slice them.
More Side Dishes to Enjoy
Twice Loaded Baked Potato Casserole
Balsamic Bacon Brussels Sprouts
Lemon Brown Butter Potatoes
- 1-2 LBS Yukon Gold Potatoes
- ¼ C Ghee or Butter
- 1 ½ teaspoon Salt
- 2 Cloves Garlic minced
- 2 teaspoon Fresh Thyme chopped
- 2 teaspoon Fresh Oregano Chopped
- 1 Lemon Juiced
- ⅛ C Parmesan Cheese optonal
- Preheat the oven to 400 degrees.
- Using a mandolin or food processor, thinly slice the potatoes and line them in a baking dish or a cast iron pan in rows, slightly overlapping. Make sure they are not in flat layers, laying on top of each other.
- Combine the ghee or butter and spices in a saucepan over medium heat. Simmer for about 5-10 minutes. If you are using the brown butter ghee, keep it closer to 5 minutes.
- Pour the mixture over the potatoes, brushing to ensure coating over all the potatoes.
- Roast the potatoes in the oven at 400 degrees for about an hour, until the potatoes have softened and the edges have started to crisp. Remove the potatoes from the oven and top with the herbs and Parmesan cheese (optional), serve hot and enjoy!
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