Nici Wickes’ Potatoes with Brown Butter and Herbs

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11 December 2022

Reading Time: 2 minutes

Browning butter really takes it up a notch in flavour, and smothering new season potatoes with it is such a treat. Serves 6


100g unsalted butter

50g salted butter, softened 

1kg Jersey Bennes or other new season potatoes

Handful of fresh herbs – basil, mint and parsley

1-2 teaspoons sea salt


1. Make the butter the day (or even a few days) before you need it. Melt the first measure of butter in a pot over a medium heat. Stir it as it melts so that it cooks evenly. Once melted, it will begin to foam and sizzle around the edges. Keep stirring. In around 5-8 minutes the butter will turn golden brown, the  foam will calm down a bit and the milk solids will settle on the bottom of the pot and will start to toast. Most importantly, it will smell intensely nutty and rich. 

2. Remove from the heat and strain off the butter, leaving the milk solids behind – discard these. Allow the amber liquid to cool for 10 minutes or so, then whisk or beat it into the second measure of butter until you have a lovely soft whipped butter that tastes simply divine! Refrigerate until needed. 

3. On the day, boil your potatoes in plenty of salted water until tender. Drain well, add a decent knob of the browned butter to the pot and gently toss. Tumble into a serving dish and top with herbs, sea salt and more brown butter. Yum! 


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