Ingredients for Browned New Potatoes
- Tiny New Potatoes
- 2 tablespoons bacon drippings (or 2 tablespoons vegetable oil)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon molasses
- Fresh Parsley
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How to Make Browned New Potatoes
- Wash and scrub 1 pound of small new potatoes. Cut any very large potatoes in half.
- Place potatoes in a medium saucepan and cover with cold water. Bring to a boil and cook until almost tender, about 10-12 minutes.
- Drain the potatoes thoroughly and set aside.
- Heat 2 tablespoons of bacon drippings (or 2 tablespoons vegetable oil) in a heavy, ovenproof 10-inch cast iron skillet over medium heat.
- Add the potatoes to the skillet and cook for 10-15 minutes, stirring frequently, until lightly browned.
- Season generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Transfer the skillet to a preheated 400°F (200°C) oven and bake for 25-30 minutes, turning the potatoes halfway through, until deeply browned and crispy.
- Remove from oven and stir in 1 tablespoon molasses.
- Garnish with 1 tablespoon chopped fresh parsley (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
20g
Fat
17g
Carbs
9g
