Side Dishes

Braised Fingerling Potatoes in Browned Butter

A simple side dish to prepare on the stovetop. Grab your favorite skillet and simmer these petite fingerling potatoes until perfectly tender, then coat them with a delicious mixture of browned butter and fresh lemon juice. Garnish with fresh chives.


25 minutes






  • 4 Tablespoons Challenge Spreadable Butter with Canola Oil
  • 1½ pounds fingerling potatoes
  • 1½ cups water
  • 2 teaspoons fresh lemon juice
  • 1 Tablespoon chopped fresh chives (optional)


  • 1
    Place butter in a large skillet.
  • 2
    Wash potatoes and pat dry. Leave potatoes whole or cut in halves depending on size, and place in skillet in a single layer.
  • 3
    Add water and bring just to a boil; reduce heat and simmer covered for about 15 minutes or until potatoes are tender.
  • 4
    Remove cover from skillet increase heat to medium-high and continue to simmer until the water has evaporated.
  • 5
    Continue to cook stirring frequently until butter browns and coats the potatoes.
  • 6
    Stir in lemon juice and sprinkle with fresh chives if desired. Serve warm.
  •  !
    Cut any large potatoes in half if necessary for more uniform sizes. You do not need to stir much until the water is mostly evaporated.