Browned ( Franconia) Potatoes

Submitted by iris5555

"From The Joy of Cooking. I have used fingerling and baby red potatoes when I made this. I decreased the oil and butter to 2 tablespoons each and still had an over abundance of each, but the recipe follows as it was presented in the cookbook."

 

• Ready In: 1hr
• Ingredients: 5
• Serves: 4

ingredients

• 6 red potatoes or 6 all purpose potatoes, about 2-inch in diameter scrubbed
• 3 tablespoons butter
• 3 tablespoons oil
• 2 tablespoons finely chopped fresh parsley
• salt

directions

1. Boil potatoes in salted water to cover until they are not quite done, having a little resistance when tested with a fork.
2. This took about 15 minutes with the fingerlings and 10 minutes with the baby red potatoes I used.
3. Preheat oven to 350 degrees.
4. Heat oil and butter in a small, heavy, ovenproof skillet until hot, but not quite to the point of fragrance.
5. Add the potatoes, cover and bake for 20 minutes, turning occasionally so they brown evenly.
6. Sprinkle with parsley.
7. Bake, uncovered for about 10 minutes more.
8. Season to taste.

Reviews

[rmyurick]

I thought the potatoes were supposed to be peeled white potatoes. One thing I've found is that 350F is a little too low of a temperature to get browning--should be more like 400F.

 

[RetK442]

We loved these wonderfully buttery potatoes. Used small red potatoes and decreased the butter and oil to a little more than 2 tablespoons. A great change from the usual.

 

[Billikers]

This recipe was good, but it didn't turn out right for me. I used white potatoes, and basically got mashed potatoes out of it. They didn't brown. But I think it was because I probably cooked them too long at the beginning. I might try this again using red potatoes.