Butter-Roasted Potatoes

By tulawdog

Ingredients

• SERVES 6 TO 8
• Keep a close eye on the butter as it browns--it can go from golden to scorched in seconds.
• INGREDIENTS
• 7 tablespoons unsalted butter, cut into 7 pieces
• 3 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick
• 4 1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1 tablespoon vegetable oil

Preparation

Step 1

BROWN BUTTER Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees. Line second rimmed baking sheet with paper towels; set aside. Melt butter in small saucepan over medium-low heat. Cook, stirring constantly, until butter is nutty brown, about 5 minutes; set aside.

2. SIMMER POTATOES Bring potatoes to boil in large pot over high heat with 3 teaspoons 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 single layer. Drizzle browned butter over hot potatoes and sprinkle with remaining salt and pepper. Let sit until butter is absorbed, 10 to 15 minutes, flipping once. Remove hot baking sheet from oven and brush with oil. Arrange potatoes on hot baking sheet in single layer. Bake, flipping halfway through cooking, until crisp and golden brown, about 40 minutes. Serve.