Sunday, August 3, 2014

Russian Fingerling Potatoes in Brown Butter Sauce

Tiny fingerling potatoes with garlic, dill and capers made a delicious side dish.

Russian Fingerling Potatoes in Brown Butter Sauce
by Sue Lau | Palatable Pastime


  • 1 pound tiny Russian fingerling potatoes
  • 3  tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 1 teaspoon dried dill weed
  • salt and black pepper to taste
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons small caper berries


  1. Boil potatoes in salted water until tender, 25 minutes; drain.
  2. Heat butter in a skillet with fgarlic, dill weed, salt and pepper over low heat until just browned and has a nutty fragrance, but not to where the solids in the butter are burnt.
  3. Stir in drained potatoes, lemon juice and capers.
  4. Serve hot.

Servings: 3-4
Time: 30 minutes
Difficulty: easy

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All material © Sue Lau and Palatable Pastime

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Thank you for your comment! ~Sue