- Joanna Gaines shared her roasted potato recipe in the Fall 2025 edition of Magnolia Journal.
- The recipe calls for the potatoes to be tossed in brown butter, adding richness and flavor to the dish.
- This 30-minute side only has four ingredients, making it a perfect easy dish for Thanksgiving.
Thanksgiving marks the beginning of the holiday season, a time to connect with friends and family, follow traditions and embrace the cozyness of the colder weather. For many, this can also mean plenty of cooking—and deciding what to cook for can be a frustrating tradition of its own. Whether you’re tasked with preparing a meal for a crowd or whipping up a simple but delicious dish to bring to a friendsgiving, what’s more crowd-pleasing than potatoes?
We’re especially excited about Joanna Gaines’ Brown Butter Roasted Potatoes recipe, a straightforward but elevated take on a classic side. In the Fall 2025 issue of Magnolia Journal, Gaines shared the recipe that takes only 30 minutes to prepare and requires only four ingredients—excluding staples like olive oil, salt and pepper.
The key to this recipe is the brown butter, which adds the richness and depth of flavor that a Thanksgiving side calls for. But before you jump into this step, first preheat your oven to 425 degrees Fahrenheit and line a large rimmed baking sheet with foil.
This recipe calls for two pounds of unpeeled russet potatoes cut into 1-inch cubes, which will yield six servings. In a large bowl, stir together 1 tablespoon of olive oil, a ½-teaspoon of salt and a ¼-teaspoon of freshly ground black pepper. Toss in the potatoes and coat evenly before spreading them evenly in the baking sheet you just prepared. Place the baking sheet in the oven and roast for 20 to 25 minutes or until brown and tender, stirring the potatoes once halfway through to ensure an even cook.
While the potatoes are roasting, it’s time to start browning ¼ cup of butter. In her brown butter recipe, also featured in the Fall 2025 issue, Gaines recommends placing room temperature butter, sliced, into a light-colored saucepan to toast on medium heat. That way, you can monitor the butter’s color as it darkens, stirring occasionally for around five minutes or until the foam subsides and the milk solids at the bottom of the pan turn bronze.
Once your butter is a beautiful deep amber color and your kitchen is full of its nutty, rich aroma, remove it from the heat and stir in 1 tablespoon of freshly chopped rosemary. Transfer to a bowl or other festive serving dish of your choice.
Finally, add the roasted potatoes into the bowl with your brown butter and toss to coat. To add that extra holiday flair, garnish with more fresh rosemary and a sprinkle of your favorite flaky sea salt.
Move over mashed potatoes. If you’re ready to be the most popular guest at the table, these bite-size spuds are the way to go. This recipe wow’s on its own, but you can also make it ahead to double as meal prep—it would make a great base for our Roasted Potato Tzatziki Bowls. Either way, Joanna knows the way to our hearts, and we can’t wait to try this recipe ASAP.
