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.
- 4 Tablespoons Challenge Spreadable Butter with Canola Oil
- 1½ pounds fingerling potatoes
- 1½ cups water
- 2 teaspoons fresh lemon juice
- 1 Tablespoon chopped fresh chives (optional)
1Place butter in a large skillet.
2Wash potatoes and pat dry. Leave potatoes whole or cut in halves depending on size, and place in skillet in a single layer.
3Add water and bring just to a boil; reduce heat and simmer covered for about 15 minutes or until potatoes are tender.
4Remove cover from skillet increase heat to medium-high and continue to simmer until the water has evaporated.
5Continue to cook stirring frequently until butter browns and coats the potatoes.
6Stir 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.