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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 3 |
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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. 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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