Are you tired of the same old potato dishes and looking for a new, exciting way to prepare them? Look no further than the Joanna Gaines way of making roasted potatoes. Joanna Gaines, the well - known author of Magnolia Table, has a recipe that combines the rich, nutty flavor of brown butter with the aromatic charm of fresh rosemary. In just about 30 minutes, you can have these mouth - watering Brown Butter Roasted Potatoes on your table, thanks to the art of multitasking.
Let's start by gathering the ingredients. You will need about 2 pounds of Yukon Gold potatoes. These potatoes are perfect for roasting as they have a creamy texture and hold their shape well. You'll also need 1/4 cup of unsalted butter, which will be transformed into the delicious brown butter. A couple of tablespoons of fresh rosemary, finely chopped, will add that wonderful, earthy aroma to the dish. Don't forget about the salt and pepper. A teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper will season the potatoes to perfection. And if you want a bit of extra crunch and flavor, you can also have some chopped parsley on hand for garnish.
Now, onto the preparation process. First, preheat your oven to 425°F (218°C). While the oven is heating up, this is the perfect time to start working on the potatoes. Wash the Yukon Gold potatoes thoroughly. You don't need to peel them; the skin adds a nice texture and extra nutrients. Cut the potatoes into bite - sized pieces. You want them to be relatively uniform in size so that they cook evenly. Place the potato pieces in a large bowl and fill it with cold water. Let them soak for about 10 - 15 minutes. This step helps to remove some of the excess starch from the potatoes, which will result in a crispier exterior when roasted.
After the soaking time is up, drain the potatoes well and pat them dry with a clean kitchen towel. This is an important step because any excess moisture on the potatoes can prevent them from getting crispy in the oven. While the potatoes are drying, it's time to make the brown butter. In a small saucepan, melt the 1/4 cup of unsalted butter over medium - low heat. As the butter melts, you'll notice that it will start to foam. Keep an eye on it and stir it gently with a whisk. As the butter continues to cook, the milk solids will start to sink to the bottom of the pan and turn a golden - brown color. This is when the butter develops that wonderful nutty flavor. Once the butter has reached this stage, remove it from the heat immediately. The residual heat will continue to cook the butter slightly, so be careful not to over - brown it.
Now, add the chopped fresh rosemary, kosher salt, and freshly ground black pepper to the brown butter. Stir well to combine the flavors. Pour this fragrant brown butter mixture over the dried potato pieces in the bowl. Use a spatula or your hands to toss the potatoes gently, making sure that each piece is coated evenly with the brown butter and seasonings. Spread the coated potato pieces in a single layer on a baking sheet lined with parchment paper. This will prevent the potatoes from sticking to the pan and make cleanup a breeze.
Place the baking sheet in the preheated oven and roast the potatoes for about 25 - 30 minutes. You'll want to check on them after about 15 minutes and give the pan a gentle shake or use a spatula to turn the potatoes over. This will ensure that they cook evenly on all sides. The potatoes are ready when they are golden brown and crispy on the outside, and tender on the inside. You can test the doneness by inserting a fork into one of the larger potato pieces; it should go in easily.
Once the potatoes are done, remove the baking sheet from the oven. Transfer the roasted potatoes to a serving dish. If you have some chopped parsley, sprinkle it over the top of the potatoes for a pop of color and an additional burst of flavor. These Brown Butter Roasted Potatoes are not only delicious on their own, but they also pair well with a variety of main courses. You can serve them alongside a juicy steak, a grilled chicken breast, or even a vegetarian main like a stuffed bell pepper. They are also a hit at family gatherings, potlucks, or any casual meal with friends.
One of the great things about this recipe is its versatility. If you don't have fresh rosemary on hand, you can use dried rosemary instead. Just use about half the amount, as dried herbs are more concentrated in flavor. You can also experiment with other herbs and spices. For example, you could add some garlic powder for a bit of a savory kick, or some paprika for a touch of smokiness. The combination of the nutty brown butter and the aromatic herbs makes these roasted potatoes a standout dish that is sure to impress your taste buds and those of your guests.
In conclusion, learning to make Joanna Gaines' Brown Butter Roasted Potatoes is a wonderful addition to your cooking repertoire. With a little bit of multitasking and some simple ingredients, you can create a delicious and impressive side dish in no time. So, the next time you're in the mood for a tasty potato dish, give this recipe a try and experience the magic of the Magnolia Table in your own kitchen.
