Here are the ingredients:
Red potatoes - the little ones, butter, olive oil, black pepper and COURSE salt. Don't use table salt for this. It needs to be course.
Get your potatoes washed up & dried off. Then melt about 2 tablespoons of butter in an 8x8 pan (If you're going big do 4 Tbsp in a 9x13, which is what I made this time).
Roll the potatoes around in the butter to makes sure they all get coated in it. Then drizzle some olive oil over them all.
Now shake some pepper over them all & then put a fairly generous amount of the course salt on each potato. Don't be afraid of the salt! Potatoes *heart* salt.
I was wishing I'd used a little more salt.
Bake at 350 for 2 hours! And when you go pull them out of the oven, 2 hours later, you will find that your ruby-red gems have turned into a rich, brown, mouth-watering side dish!
Put the potatoes into a bowl & then pour all the pan drippings down over the top of them.
Buttery, velvet goodness. The skin gets thick & almost leathery - but in a good, delicious way, and the potatoes are just fall-apart wonderful & full of great flavor.
MMmmmmmm...... It's the German girl in me. I just LOVE potatoes! Or maybe it's the Irish. Or perhaps the Scottish...? Awe, who cares where it comes from! LOL I just love potatoes.
Red potatoes - the little ones, butter, olive oil, black pepper and COURSE salt. Don't use table salt for this. It needs to be course.
Get your potatoes washed up & dried off. Then melt about 2 tablespoons of butter in an 8x8 pan (If you're going big do 4 Tbsp in a 9x13, which is what I made this time).
Roll the potatoes around in the butter to makes sure they all get coated in it. Then drizzle some olive oil over them all.
Now shake some pepper over them all & then put a fairly generous amount of the course salt on each potato. Don't be afraid of the salt! Potatoes *heart* salt.
I was wishing I'd used a little more salt.
Bake at 350 for 2 hours! And when you go pull them out of the oven, 2 hours later, you will find that your ruby-red gems have turned into a rich, brown, mouth-watering side dish!
Put the potatoes into a bowl & then pour all the pan drippings down over the top of them.
Buttery, velvet goodness. The skin gets thick & almost leathery - but in a good, delicious way, and the potatoes are just fall-apart wonderful & full of great flavor.
MMmmmmmm...... It's the German girl in me. I just LOVE potatoes! Or maybe it's the Irish. Or perhaps the Scottish...? Awe, who cares where it comes from! LOL I just love potatoes.
2-Hour Red Potatoes
a 2-lb bag of small red potatoes
2 Tbsp butter
olive oil
black pepper
course salt
Wash your potatoes & dry completely. Melt butter in an 8x8 pan. Add potatoes & toss to coat thoroughly. Drizzle with oil. Add pepper & salt - be generous with the seasonings.
Bake at 350 for 2 hours. Transfer potatoes to a bowl & pour pan drippings over the top.
I've seen this recipe a few places but I think it originates from Your Homebased Mom!
a 2-lb bag of small red potatoes
2 Tbsp butter
olive oil
black pepper
course salt
Wash your potatoes & dry completely. Melt butter in an 8x8 pan. Add potatoes & toss to coat thoroughly. Drizzle with oil. Add pepper & salt - be generous with the seasonings.
Bake at 350 for 2 hours. Transfer potatoes to a bowl & pour pan drippings over the top.
I've seen this recipe a few places but I think it originates from Your Homebased Mom!
No comments:
Post a Comment