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Browned ( Franconia) Potatoes

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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.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 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.

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