Butter Roasted Potatoes

By MaryEllen

Keep a close eye on the butter as it browns - it can go from golden to scorched in seconds.

I thought these could have been crisper. The thinner ones were. Maybe slice them thinner next time?

Also, reheat leftovers in the oven NOT the microwave.

Ingredients

• 7 Tbs. unsalted Butter, cut into 7 pieces
• 3 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick
• 4 1/4 tsp salt
• 1/2 tsp pepper
• 1 Tbs. vegetable oil

Preparation

Step 1

1. BROWN THE BUTTER: Adjust oven rack to middle position. Place rimmed baking sheet on rack and heat oven to 450F. Line a second rimmed baking sheet with paper towels; set aside. Melt butter in a small saucepan over medium low hear. Cook stirring constantly until butter is nutty brown, about 5 minutes. Set aside.

2. SIMMER POTATOES: Bring potatoes to a boil in a large pot over high heat with 3 tsp salt and enough water to cover by 1 inch. Reduce heat to medium and simmer until potatoes are nearly tender, about 5 minutes. Drain potatoes and transfer to paper towel lined baking sheet. Dry potatoes with additional paper towels.

3. ROAST POTATOES: Discard paper towels and spread potatoes in a single layer. Drizzle browned butter over hot potatoes and sprinkle with remaining salt and pepper. Let sit until butter is absorbed, 10-15 minutes, flipping once. Remove hot baking sheet from oven and brush with oil. Arrange potatoes on hot baking sheet in a single layer. Bake, flipping halfway through cooking, until crisp and golden brown, about 40 minutes. Serve.