Buttered potatoes, the perfect side dish to serve with your roast beef, your roast or your quick Christmas or holiday main course of choice, served with a good brown stock. Buttered potatoes are an extremely easy side dish, perfect to accompany meat-based main courses — a very simple and tasty recipe that will leave your guests satisfied and content. Follow me in the kitchen and I will explain the recipe, but as always, before you start cooking I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 potatoes (1 medium potato per person)
- 6 tbsp butter
- to taste salt
- 1 sprig rosemary
Tools
- Pot
- Pan
Preparation
If you have already prepared the roast, you likely browned it in a pan and deglazed with wine, so set aside the pan juices — they will be useful for the potatoes. If you don’t have pan juices, use butter directly.
To prepare this side dish you’ll need boiled potatoes. If you’re unsure how to cook them, simply immerse them in water and boil for 30-35 minutes or until a skewer goes through them easily. Retrieve the pan juices from the meat if you browned it in a pan, and melt the butter in them; otherwise, melt the butter directly. Place a sprig of rosemary, cut the potatoes in half (preferably leaving the skin on), and lay them cut-side down directly in the butter. Cook over high heat until they are well browned. Salt and serve alongside roast beef and your roasts.
Storage and tips
Boil the potatoes in advance, but sauté them at the last moment or shortly before serving and keep them warm.
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