Brown Butter Fingerling Potatoes

Everyone's favorite side dish — potatoes alongside browned butter; this easy side is a no brainer with an amazing multi-pressure cooker.


  • 2 tablespoons butter
  • 1½ lbs. fingerling potatoes, washed thoroughly
  • ½ cup vegetable stock or chicken broth (90ml)
  • pinch of salt
  • pinch of pepper
  • rosemary leaves, minced


  1. Select the [BROWNING FRY] menu option then press the [COOK] button to begin preheating the inner pot. 
  2. Once preheated, add the butter to the inner pot and allow it to melt.
  3. Once the butter has melted, add the potatoes. 
  4. Cook the potatoes until browned (about 10 minutes) while occasionally stirring with a heat-safe spoon.
  5. Pour in the chicken broth then close the lid.
  6. Select the [VEGETABLE] menu option then set the cooking time to 25 minutes. 
  7. Press the [COOK] button to begin the cooking cycle. 
  8. Once 25 minutes of cooking time has elapsed, open the lid and stir in salt, pepper, and minced rosemary. 


We recommend a multi-pressure with a browning mode like CUCKOO's 5-Quart/6-Quart Premium Multi-Pressure Cooker (CMC-ASB501F/CMC-ASB601F) that ensures even heat and fast cooking. Enjoy perfectly cooked, seasoned goodness!

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