Yukon Gold Potatoes Sauteed in Clarified Butter |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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From Cooking Light Magazine. Clarifying the butter is simple and does not take long. The clarified butter adds even more color to the yukon golds. Ingredients:
3 lbs yukon gold potatoes, peeled and cut into 1 1/2-inch pieces |
1/4 cup clarified butter |
2 tablespoons chopped fresh flat-leaf parsley |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 garlic clove, minced |
Directions:
1. Place potatoes in a saucepan; cover with water. Bring to a boil.
2. Reduce heat; simmer 2 minutes.
3. Drain and let stand for 2 minutes.
4. To clarify butter: Place 1/2 cup butter in a medium saucepan over medium low heat; cook 5 minutes or until butter is completely melted.
5. Skim solids off top with a spoon and discard solids.
6. Slowly pour remaining butter out of pan leaving remaining solids in pan; discard those solids. You will have about 1/3 cup of butter (a little more than you need for this recipe).
7. Heat 1/4 cup clarified butter in a large nonstick skillet over medium-high heat.
8. Add potatoes to pan; reduce heat to medium, and cook 20 minutes or until tender and browned, stirring occasionally.
9. Stir in parsley and remaining ingredients; cook 30 seconds.
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