New Potatoes and Ham in Browned Butter
Tender quartered new potatoes and fresh asparagus are steam-roasted with deli ham, then finished with nutty browned butter and bright chives. This one-skillet spring dish balances earthy potatoes, crisp-tender vegetables, and savory ham with the rich, toasted flavor of brown butter. Serve warm as a weeknight dinner or special occasion side, ideal for spring and early summer when new potatoes and fresh asparagus are at their peak. The browned butter technique simple ingredients into something special.
Ingredients
- 1 tablespoon butter, Land O Lakes
- 1 pound new red potatoes, small, washed, quartered
- 6 tablespoon water, divided
- ½ teaspoon salt
- 1 ½ pound fresh asparagus, cleaned, cut into 2-inch pieces
- 1 teaspoon garlic, fresh, finely chopped
- ¾ pound deli honey ham, cubed 3/4 inchcooked bacon3/4 pound (about 10 slices)dietary change
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- ⅓ cup butter, Land O Lakes
- ¼ cup chives, fresh, chopped
- ¼ teaspoon lemon pepper seasoning(optional)
Instructions
- 1
Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat until sizzling; add potatoes and cook until starting to brown.
- 2
Add water and salt, cover, and cook over low heat.
- 3
Add remaining water, asparagus, and garlic, cover, and cook until potatoes and asparagus are crisply tender.
- 4
Stir in ham and cook until heated through.
- 5
Melt 1/3 cup butter in saucepan over medium heat, stirring constantly until foaming and just beginning to turn golden brown, then immediately remove from heat.
- 6
Pour browned butter over potato mixture and stir to coat.
- 7
Transfer to serving bowl, sprinkle with chives and lemon pepper seasoning if desired, and serve immediately.
Tips
Watch the browned butter closely during the final cooking stage. It goes from golden to burnt quickly; remove from heat as soon as it begins to turn brown.
Cut potatoes uniformly so they cook evenly. Smaller pieces cook faster; adjust timing if using larger quartered pieces.
Use freshly chopped fresh chives just before serving for maximum flavor and color.
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Reheat gently in skillet over low heat; do not reheat browned butter as it will continue to brown.
Prep potatoes, asparagus, and ham up to 8 hours ahead; store separately in refrigerator. Brown the butter just before serving for best flavor and appearance.
Serve immediately while browned butter is warm. Pair with crusty bread to capture the browned butter sauce.
Common Mistakes
Do not rush the browned butter step or cook at too high heat to avoid burning the butter.
Do not cut potatoes too large to avoid uneven cooking and overly tender potatoes.
Do not skip the asparagus cooking time to avoid crunchy, raw asparagus.
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I use frozen potatoes instead of fresh?
Frozen potatoes will release excess moisture and may become mushy. Fresh new potatoes are essential for this recipe's crispy-tender texture. If using frozen, reduce water and skip the initial browning step.
What if I don't have a nonstick skillet?
Use a regular stainless steel or cast iron skillet, adding a bit more butter to prevent sticking. The browned butter at the end will provide additional fat for coating and flavor.
How long can I keep the browned butter before serving?
Brown butter should be used immediately after browning. If it cools, it will solidify and lose the nutty flavor. If needed, reheat gently, but it will continue browning, so watch closely.