Butter Potatoes

Potatoes, cooked in butter until golden brown. See notes below for rosemary potatoes.

Ingredients

• 1 lb / 500 g small potatoes, scrubbed
• 2 tbsp unsalted butter
• ¼ cup / 60 ml water
• salt to taste

Preparation

1. Set a heavy saucepan over medium heat. Add butter and potatoes and cook until butter and potatoes are golden brown.
2. Add water, cover, reduce heat and cook until potatoes are almost done (depending on the size of the potatoes, about 20 min). Check doneness with a fork. Add more water if it evaporates before the potatoes are done.
3. Remove the cover and cook over medium heat until the water has evaporated.
4. Season with salt to taste.

Notes

• To make rosemary potatoes, add ½ tsp dried rosemary to the butter and potatoes.

Preparation time: about 30 min

Yields 2-4 servings