Mini Potatoes with Brown Butter & Herbs

  • Prep Time 10 min
  • Total Time 25 min
  • Serves 8

Ingredients

  • 1 bag yellow petites potatoes, scrubbed and halved 907 g
  • 1/4 cup sliced almonds 60 mL
  • 3 tbsp unsalted butter 45 mL
  • 1/4 cup chopped fresh flat leaf parsley 60 mL
  • 2 tbsp chopped fresh thyme 30 mL
  • 1 lemon, zested + 1 tbsp (15 mL) lemon juice
  • 1/2 tsp salt 2 mL

Directions

  • Step 1

    Cover potatoes with salted water in a saucepan and bring to a simmer. Cover with lid and steam until just fork-tender, about 12 to 15 min. Meanwhile, toast almonds in a large, dry skillet over medium heat, tossing occasionally, until golden brown, about 5 min. Remove almonds from skillet and set aside.

  • Step 2

    Add butter to skillet and swirl over low heat until butter stops frothing and turns a light brown colour, about 25 sec. Remove from heat and add herbs, lemon zest, lemon juice and toasted almonds. Mix well. Add drained potatoes, toss gently to coat and season with salt.

Nutrition Facts

  • Nutrition Description 1/8 of the recipe
  • Calories 140
  • Fat 6 g
  • Saturated Fat 3 g
  • Carbs 19 g
  • Protein 3 g
  • Cholesterol 10 mg
  • Fibre 3 g
  • Sodium 150 mg