These Vegan Brown Butter Potatoes offer a delectable take on a classic side dish, elevating humble baby potatoes into a flavorful and indulgent treat. The star of the show is the “brown butter” sauce, which achieves that rich and nutty aroma typically associated with traditional butter without using any dairy. Instead, vegan butter, such as coconut oil or margarine, is melted and cooked until it transforms into a deep golden brown color, infusing the dish with layers of savory complexity.
Infused with minced garlic and chopped rosemary, the brown butter sauce adds depth and fragrance to every bite of the tender baby potatoes. Boiled until fork-tender and then gently tossed in the flavorful sauce, the potatoes soak up the delicious flavors, resulting in a dish that’s both comforting and indulgent. As they cook further in the skillet, the potatoes develop crispy edges, adding a delightful contrast in texture to the soft interior.
Seasoned with a sprinkle of salt and pepper to taste and garnished with fresh parsley for a pop of color and freshness, these Vegan Brown Butter Potatoes are as visually appealing as they are delicious. Whether served alongside a hearty main course or as a standalone dish, they’re sure to impress even the most discerning palates. Plus, being vegan-friendly, they’re suitable for a wide range of dietary preferences, making them a versatile and crowd-pleasing option for any occasion.
With each serving providing a reasonable amount of calories, fiber, and essential nutrients, these potatoes offer both flavor and nutritional value. Whether you’re looking for a comforting side dish for a cozy dinner at home or a standout addition to your holiday table, these Vegan Brown Butter Potatoes are bound to become a new favorite in your recipe repertoire.
Ingredients:
- 1.5 pounds baby potatoes, washed and halved
- 1/2 cup vegan butter (such as coconut oil or vegan margarine)
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions:
- Boil the Potatoes:
- Place the halved baby potatoes in a pot of boiling water. Cook for about 10-15 minutes or until the potatoes are fork-tender. Drain and set aside.
- Prepare the “Brown Butter”:
- In a skillet over medium heat, melt the vegan butter. Continue to cook, stirring occasionally, until the butter turns a deep golden brown color. Be careful not to burn it.
- Add Flavors:
- Add the minced garlic and chopped rosemary to the brown butter. Cook for another minute or until the garlic is fragrant.
- Toss the Potatoes:
- Add the boiled baby potatoes to the skillet with the brown butter, garlic, and rosemary. Gently toss the potatoes to coat them in the flavorful mixture.
- Season and Serve:
- Season the potatoes with salt and pepper to taste. Continue cooking for a few more minutes, allowing the potatoes to get crispy on the edges.
- Garnish and Enjoy:
- Remove the skillet from the heat and garnish the potatoes with chopped fresh parsley, if desired. Serve the Vegan Brown Butter Potatoes as a delicious and indulgent side dish.
These Vegan Brown Butter Potatoes are a delightful twist on a classic dish. The nutty aroma and savory flavors will satisfy your taste buds and make these potatoes a hit at any meal. Enjoy the rich taste of “brown butter” without using dairy
Nutrition Information (Per Serving, Recipe Serves About 4):
- Calories: Around 280 calories
- Total Fat: Approximately 16g
- Saturated Fat: About 11g
- Trans Fat: 0g
- Cholesterol: Around 0mg (since this is a vegan recipe)
- Sodium: Approximately 290mg (may vary based on butter substitute and seasonings)
- Total Carbohydrates: About 30g
- Dietary Fiber: Approximately 4g
- Total Sugars: Around 2g
- Protein: Approximately 3g
