Braised Fingerling Potatoes in Browned Butter

A simple side dish to prepare on the stovetop. Grab your favorite skillet and simmer these petite fingerling potatoes until perfectly tender, then coat them with a delicious mixture of browned butter and fresh lemon juice. Garnish with fresh chives.



25 minutes


4 to 6




  • 4 Tablespoons Challenge Spreadable Butter
  • 1½ pounds fingerling potatoes
  • 1½ cups water
  • 2 teaspoons fresh lemon juice
  • 1 Tablespoon chopped fresh chives (optional)


  • 1

    Place butter in a large skillet.

  • 2

    Wash potatoes and pat dry. Leave potatoes whole or cut in halves depending on size, and place in skillet in a single layer.

  • 3

    Add water and bring just to a boil; reduce heat and simmer covered for about 15 minutes or until potatoes are tender.

  • 4

    Remove cover from skillet increase heat to medium-high and continue to simmer until the water has evaporated.

  • 5

    Continue to cook stirring frequently until butter browns and coats the potatoes.

  • 6

    Stir in lemon juice and sprinkle with fresh chives if desired. Serve warm.


  • !

    Cut any large potatoes in half if necessary for more uniform sizes. You do not need to stir much until the water is mostly evaporated.

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