These brown butter roasted potatoes are the best roasted potatoes ever. You’re going to want to make them every night. They’re perfect for weeknight meals and beautiful enough to make an appearance at any holiday dinner.
What makes these brown butter roasted potatoes so special is the replacement of olive oil with the browned butter. It gives them a deeper, nuttier flavor that’s unmatched.
Brown Butter Roasted Potatoes Ingredients
You don’t need a lot of ingredients to make these potatoes, and that’s the beauty.
- 2 pounds red potatoes
- Spices: garlic powder, onion powder, oregano
- Salt & pepper
That’s it! Of course, you can add anything else you may see fit. If you like spicier potatoes, you can add some chili powder or cayenne pepper. I would start with just a 1/4 teaspoon of anything you may want to add and then adjust as you taste.
How to Make the Roasted Potatoes
What I love so much about these potatoes is how simple they are and how little effort they take to make.
1. Brown the butter. This will take 8-10 minutes and you should whisk/stir frequently to ensure it doesn’t just burn.
2. Add the spices. Once the butter is browned, add it to a mixing bowl and then add all of the spices, including the salt and pepper. You’ll want to work quickly or the butter will start to absorb the spices and it may be harder to fully coat the potatoes.
3. Quarter the potatoes and add them to the mixture. Red potatoes are on the smaller side so I find most small to medium size red potatoes are the perfect size cut into quarters. However, if you have a larger potato you may want to cut the larger pieces in half once more. As a general rule of thumb, each piece should be about 2 inches.
4. Bake! Make sure your potatoes are spread out on your baking sheet so they crisp up rather than steam. A minimum of an inch should do the trick. That is literally it.
What Potatoes to Use
I personally love red potatoes and I think they give off the best skin color when roasted. However, you could also use yellow or Yukon golds, but stay away from russet potatoes. Russets are too starchy and you won’t get that creamy inside that makes roasted potatoes so delicious.
Did you make this recipe? Make sure to post it on Instagram and tag me!
Brown Butter Roasted Potatoes
- 2 pounds red potatoes, skin on
- 3 tablespoons butter, melted and browned
- 1 teaspoon salt
- 4 twists black pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon oregano
- Preheat the oven to 425 degrees Fahrenheit.
- Add your butter to a small saucepan over medium heat. The butter will start to foam, but it will subside. Around the 5-minute mark, the butter will start to get brown flecks in it and start smelling nutty. Whisk/stir often to make sure it doesn't burn. After 8-10 minutes your butter will be browned and you can pour it into a mixing bowl.
- Wash your red potatoes with water and make sure to remove any dirt. Cut each potato in half and then cut in half again to quarter the potato. If you have a particularly large potato you may want to cut it a bit more. Each chunk should be about 2 inches in size. Try and keep the size uniform so they cook at the same rate.
- Add the salt, pepper, garlic powder, onion powder and oregano to the butter and mix throughly. Add the potatoes and mix well, working fast before the mixture thickens.
- Spread the potatoes out on a baking sheet with at least one inch between them. Bake for 15 minutes, turn them over and then bake another 15 minutes. If you want your potatoes even browner, you can broil them for 3 minutes, but make sure to keep an eye on them so they don't burn.