1. To make the garlic browned butter baby potatoes: Place halved potatoes in a pot of salted water and bring to the boil for 10 minutes, or until fork-tender. Drain and allow to steam dry for 10 minutes, while you’re preparing the sauce.

2. While potatoes are drying, in a pan melt in butter over medium heat. As butter begins to foam, keep gently stirring as the butter turns to a light brown color. After a couple of minutes you will start to see tiny dark specks start to form on the surface of the pan, these are just the milk solids. Once the butter turns a deeper brown color, it will release a nutty aroma and the brown butter is ready. 

3. Once butter is browned, add minced garlic and fry for a minute then stir the juice of half a lemon, parsley, and salt and pepper. Add cooked baby potatoes and give them a good stir to absorb those delicious flavors.

4. Serve the garlic browned butter baby potatoes in a large salad bowl or a shallow plate. Pour over the leftover sauce from the pan and garnish with extra parsley. Enjoy!