Vegan Brown Butter Potatoes
- 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)
- 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