Ingredients for Browned Franconia Potatoes
- Red Potatoes
- 2 tablespoons butter
- 2 tablespoons olive oil
- Fresh Parsley
- 1 teaspoon salt
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How to Make Browned Franconia Potatoes
- Wash and scrub 1 pound of fingerling or baby red potatoes. Cut larger potatoes into halves or quarters if needed.
- Boil potatoes in a pot of salted water (about 1 teaspoon salt) until just tender but still slightly firm to the touch. This should take about 10-15 minutes depending on the size and type of potato.
- Preheat oven to 350°F (175°C).
- In a small, oven-safe skillet (cast iron is ideal), heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat until the butter is melted and the mixture is shimmering but not yet browned.
- Add the potatoes to the skillet. Cover and bake for 20 minutes, gently shaking or turning the skillet halfway through to ensure even browning.
- Remove the skillet from the oven, sprinkle generously with 2 tablespoons of fresh chopped parsley, and season generously with salt and freshly ground black pepper to taste.
- Return the skillet to the oven, uncover, and bake for an additional 10-15 minutes, or until the potatoes are deeply golden brown and crispy.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
12g
Fat
35g
Carbs
16g
