Yukon Gold Potatoes Sautéed in Clarified Butter
Becky Luigart-Stayner
Clarified butter flavors these potatoes and helps them turn an attractive golden brown color as they cook.
How to Make It
Step 1
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 2 minutes. Drain and let stand for 2 minutes.
Step 2
Heat Clarified Butter in a large nonstick skillet over medium-high heat. Add potatoes to pan; reduce heat to medium, and cook 20 minutes or until tender and browned, stirring occasionally. Stir in parsley and remaining ingredients; cook 30 seconds.
Step 3
Note: Nuritional analysis includes Clarified Butter.
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karenfar's Review
Excellent and simple potato recipe and if it were not for it being last minute I would serve to company. For 2 of us, I made 12 ounces of potatoes and halved the remaining ingredients but used 1 whole garlic clove - perfect. One key to success is high heat and watch and turn often until nice and crisp.
Melissa95070's Review
Meh. Fairly tasteless, definitely need more salt. Overall very bland.
love2coooook's Review
Looking at the previous reviews and having made this recipe several times I realize how important it was to follow the recipe to the T. These are the best ever potatoes I have ever made and I do follow the recipe exactly. Give it a try. So good and super simple! mmmmmm
rstarr's Review
I think these are delicious. Making the clarified butter wasn't too hard at all, you don't have to be super particular about getting every last drop off the top when you skim. Crispy and creamy!
SillyCow's Review
These were great and the kids loved them! They were ready before the steaks, so I just put them in the toaster oven at 350 until everything else was done. They are crispy on the outside and soft and creamy on the inside (sort of like big, chunky fries). The clarified butter does make a big difference, so don't skip that step. I will be making this dish again!
ChelleyBones's Review