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Nutrition Facts
Serving Size 1 (168g) Recipe makes 3 servings
Calories 205
Calories from Fat 79		(38%)
Amount Per Serving		%DV
	Total Fat 8.8g	13%
	Saturated Fat 3.4g	17%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 8mg		2%
Sodium 218mg		9%
Potassium 788mg		22%
Total Carbohydrate 29.2g		9%
	Dietary Fiber 2.6g	10%
	Sugars 5.2g
Protein 2.9g		5%
detailed view... how is this calculated?

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Browned New Potatoes

Recipe #118367 | 1 hour | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: LonghornMama
Apr 21, 2005

From The Southern Living Cookbook. A simple and unusual way to prepare potatoes. Crispy with a lovely brown color and a touch of sweetness from molasses. I always use a cast iron skillet. Recipe says it serves 3 to 4 but they go quickly.

SERVES 3 (change servings and units)

Ingredients

1 lb tiny new potatoes, whole, peeled
2 tablespoons bacon drippings
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon molasses
1 tablespoon chopped fresh parsley (optional)

Directions

1
Cook potatoes in boiling water to cover until almost tender, about 10 minutes; drain. Heat bacon drippings in a heavy ovenproof skillet over medium heat; add potatoes and cook 10 minutes or until lightly browned, turning frequently. Sprinkle with salt and pepper. Bake at 400 degrees for 30 minutes or until browned, turning once. Stir in molasses and sprinkle with parsley, if desired. Serve immediately.

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Featured Reviews for This Recipe

From: Sassy in da South

On Sep 8, 2008

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.

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From: KellyMae

On Sep 8, 2008

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.

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From: MommaEllen

On Aug 28, 2008

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!

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From: LAURIE

On May 15, 2005

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!

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