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Browned ( Franconia) Potatoes

Browned ( Franconia)   Potatoes created 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
Serves:
Units:

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

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

@iris5555
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@iris5555
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"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."
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  1. 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.
    Reply
  2. 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.
    Reply
  3. iris5555
    Browned ( Franconia)   Potatoes Created by iris5555
    Reply
  4. 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.
    Reply
  5. 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.
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