Red Potatoes with Browned Butter

We really enjoy potatoes…we grew up on them!  We don’t have them as often as our mothers served them, but when we can get small new red potatoes, I like to make this old-fashioned dish.  It’s important to let the butter get browned but not burned; don’t ignore it.  We like it with pork chops or sausage with sauerkraut…it takes us back to our childhood homes.                      
Red Potatoes with Browned Butter
  2           pounds  red potatoes -- quartered (about 8)
     1/2    cup  butter -- cubed
  1           teaspoon  salt
     1/2    teaspoon  pepper
Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.
Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until light golden brown, stirring constantly, until butter is golden brown. Remove from heat.
Drain potatoes; transfer to a bowl. Sprinkle with salt and pepper. Drizzle with browned butter and toss to coat. 
6 Servings