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Brown Buttered Skillet Potatoes
For my birthday several years ago, my sister and I piled the kids into my mini-van and made a trip to our nearest city to see an art exhibit featuring works by Van Gogh. While I love to get away from small-town life for short adventures, I also walked away with a birthday present cookbook called, “A Taste of Paris.”
France is the only place outside of North and Central America I’ve been able to travel and it was a delight. Also, if you need to find just the right gift for me, cookbooks, tools that can be used in the garden or kitchen, and aprons are always welcome. I love to pour over cookbooks, but do find it hard to follow recipes, so when I find one with 3 ingredients that is essentially a new method of cooking, that is what sticks with me. I’ve been making these potatoes for years now, and there is nothing quite like the smell of brown butter and potatoes.
I’ve changed some things around to adapt to our hot Texas cooking, read: I don’t turn on an oven between May-September, if I can help it! I love the addition of grilling these as much or more than the oven version. I’m sure when you try these, they’ll become a regular in your house too!
Ingredients
2lbs-russet potatoes
6-TBL Butter
Sea Salt
12″ Oven/Grill Safe Skillet
DIRECTIONS
- Wash, peel, and slice potatoes to about 1/8” thickness. You can use a mandoline or a sharp chef knife.
- Brown butter by adding butter to pan. Heat until the foam recedes and it smells nutty. Remove from heat.
- Spread some brown butter in the bottom of skillet and start to layer the potatoes overlapping about half way.
- Once you complete a layer, use pastry brush to brush more butter on top and sprinkle with salt.
- Repeat for each layer until potatoes are gone.
- Put this skillet on stove over medium high heat for about 8-10 min. You’re browning the bottom. (Check on it, so you don’t burn them;)
- Now tightly seal pan with foil and either finish in the oven for about 20 min at 375f or on a grill.
- Once potatoes are cooked, remove and cool slightly if you can stand to wait. My family often can’t, and cut right into the potatoes in the pan. If you’re patient, you’ll be rewarded with a beautiful brown buttered golden crust when you flip them onto a serving board. They’ll taste great either way!
I’m eager to try this!