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Cooking the Seasons: Browned Butter-Green Onion New Potatoes


The change of season from warm to wrap-me-in-a-blanket calls for seasonal foods that celebrate the bounty of this fall harvest. Potatoes are cooked in a brown butter sauce enhanced with the brightness of green onion for an amazing side dish to a cozy meal. A hint of brown brings it all together.





  • 3 pounds tiny new potatoes, halved, or medium round red or white potatoes, cut into eighths

  • 3 tablespoons olive oil

  • 1 teaspoon kosher salt, plus more for garnish

  • ½ teaspoon garlic powder

  • ½ teaspoon ground black pepper

  • ¼ cup butter

  • ⅓ cup thinly sliced green onions

  • 3 tablespoons packed brown sugar


Instructions 1 Preheat oven to 425°F. Place potatoes in a shallow roasting pan. In a small bowl, combine oil, 1 teaspoon salt, garlic powder and pepper. Drizzle oil mixture over potatoes, tossing to coat. Roast, uncovered, for 20 minutes, stirring once. 2 Meanwhile, in a small saucepan, heat butter over low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat; set aside. 3 Stir potatoes. Stir in browned butter, green onions and brown sugar. Roast, uncovered, for 10 to 15 minutes more or until potatoes are tender and lightly browned. Sprinkle lightly with additional kosher salt to serve.


Nutrition info Total Sugars 6 g Mono Saturated Fat 4 g Fiber 4 g Carbohydrate Total 26 g/ 9% Calories 188 kcal Protein 2 g/ 4% Potassium 573 mg/16% Sodium 310 mg/ 13% Cholesterol 12 mg/ 4% Saturated Fat 4 g/ 20% Total Fat 9 g/ 14%



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