Last Thanksgiving post, I promise. I've made an executive decision not to post the stuffing and the Brussels sprouts recipe, but if you are interested, you can find them online here and here. That's not saying they weren't good, they were; they just weren't extraordinary and frankly, it's two weeks after Thanksgiving and I've had enough. These potatoes, however, were worthy of their own post. Seemingly ordinary, maybe, but the simple act of browning the butter prior to adding it to the potatoes adds an extra note of nuttiness and flavor to the dish. They'd be stunning with some sage or other herb mixed in as well.

Share: