MINI POTATOES WITH BROWN BUTTER & HERBS

By jarren

Ingredients

• 1 bag yellow petit potatoes, scrubbed and halved
• 1/4 cup sliced almonds
• 3 tbsp unsalted butter
• 1/4 cup chopped flat leaf parsley
• 2 tbsp chopped thyme
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1/2 tsp salt

Preparation

Step 1

Bring 2" of salted water and potatoes to a simmer. Cover with lid and steam until just fork-tender, about 12 to 15 minutes. Meanwhile, toast almonds in a large, dry skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes. Remove almonds from skillet and set aside.

Add butter to skillet and swirl over low heat until butter stops frothing and turns a light brown colour, about 25 seconds. 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.