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Nice touch of sweetmess to crispy browned potatoes. I used baby golden potates and sliced them in half. The molasses carmelized over the potatoes for mild sweet crunchiness. Next time I will add a bit more molasses. I think these will be just as good by omitting the oven step and just browning the potatoes to your desired crispiness/browness and drain and toss with molasses. Not sure that the oven actually added anything to the overall recipe. Thanks for sharing.
Very good. Love molasses and had to try this recipe and I wasn't disappointed. I might have added a bit more molasses than called for and I even drizzled a little over top when served for presentation. To save a pot I omitted the boiling step, and just diced up my raw potato in the skillet. Added a bit of oil and on a very low heat with a cover cooked for approx. 30mins until tender and lightly browned, then put in the oven. Next time I may not even transfer to the oven and just cook longer in the skillet until browned & crispy.
Very tasty, nice to be able to use my cast iron skillet in the oven. We added precooked kielbasa and made this a full meal. We aren't fond of molasses, so only added about 1/2 TBS. before baking. And guess what, the flavor was good. Thank you for sharing!
If it were just me rating this I would of probably given it 4 stars BUT DD#1 who is a chef loved them. I couldnt find any small new potatoes in town so used new reds and chunked them up, doubling the recipe as we are all potato lovers. I did them in a cast iron skillet and did cooke them a little longer on the stove top to brown them all. When they came out I was skeptical of the molasses becuse mine was full bodied not just mild but I doubled that too. I found that flavor a little too much but DD#1 thought the opposite. I compensated by adding more salt, some crumbled bacon and dried parsley to my portion and that made them tastier to me. I have been asked to make these again and soon by DD#1 and DS so I guess who am I to protest? Thanx for a recipe we all enjoyed!