Browned Butter Potatoes

• 2 pounds small red, white or Yukon gold potatoes, cut into wedges
• 1 tablespoon beef bouillon granules or beef concentrate
• 4 cups water
• 1/4 cup Land O Lakes Butter
• 1 tablespoon finely chopped fresh parsley
• 1/2 teaspoon salt

1. Place potatoes, water and bouillon in 4-quart saucepan or Dutch oven.
2. Cover; cook over medium-high heat 6-8 minutes or until mixture comes to a boil.
3. Reduce heat to low.
4. Cover; cook 20-22 minutes or until potatoes are tender.
5. Drain.
6. Melt butter in 1-quart saucepan over medium heat.
7. Cook, stirring constantly, 2-3 minutes or until butter foams and just starts to turn a delicate golden color.
8. Stir in parsley and salt.
9. Immediately pour over potatoes; gently stir to coat.

red, beef bouillon granules, water, butter, parsley, salt

Taken from www.landolakes.com/recipe/1164/browned-butter-potatoes (may not work)