Bourbon-Infused Fingerling Potatoes Recipe

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Bourbon-Infused Fingerling Potatoes Recipe photo by Taste of Home

Bourbon-Infused Fingerling Potatoes Recipe

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These saucy potatoes turn out so full of flavor from the combination of bourbon, Worcestershire sauce and garlic. What an easy way to do something different with potatoes! —JoAnn Mathias, Hoschton, Georgia

MAKES:

10 servings

TOTAL TIME:

Prep: 15 min. Cook: 30 min.

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

10 servings

TOTAL TIME:

Prep: 15 min. Cook: 30 min.

Ingredients

2 pounds assorted fingerling or other small potatoes
5 tablespoons butter, divided
2 medium red onions, finely chopped
2 medium green peppers, finely chopped
1/2 cup bourbon
1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons canola oil
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain.
In a 12-in. skillet, heat 2 tablespoons butter over medium-high heat; add onions and green peppers. Cook and stir until tender; remove from pan.
In same pan, heat remaining butter over medium-high heat; add potatoes. Using a fork or potato masher, flatten potatoes slightly. Cook 3-4 minutes on each side or until lightly browned. Return onion mixture to pan.
In a small bowl, whisk remaining ingredients until blended; add to pan. Bring to a boil; cook 1-2 minutes or until liquid is absorbed. Yield: 10 servings (3/4 cup each).

Originally published as Bourbon-Infused Fingerling Potatoes in Taste of Home Christmas Annual Annual 2017, p43

Nutritional Facts

3/4 cup: 175 calories, 9g fat (4g saturated fat), 15mg cholesterol, 439mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 3g protein.

Ingredients
Directions

2 pounds assorted fingerling or other small potatoes
5 tablespoons butter, divided
2 medium red onions, finely chopped
2 medium green peppers, finely chopped
1/2 cup bourbon
1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons canola oil
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain.
In a 12-in. skillet, heat 2 tablespoons butter over medium-high heat; add onions and green peppers. Cook and stir until tender; remove from pan.
In same pan, heat remaining butter over medium-high heat; add potatoes. Using a fork or potato masher, flatten potatoes slightly. Cook 3-4 minutes on each side or until lightly browned. Return onion mixture to pan.
In a small bowl, whisk remaining ingredients until blended; add to pan. Bring to a boil; cook 1-2 minutes or until liquid is absorbed. Yield: 10 servings (3/4 cup each).