Slow-roasted Red Potatoes by Barbara

Scumptious

A lemony Worcestershire sauce marinade from the Bourbon Beef Stew and slow-roasting the potatoes at 300 degrees, face down, combined to make scrumptious potatoes that were browned on the edges and creamy soft in the center.  

I don't like to waste anything so it was a good decision to reuse the marinade and slow-roasting the potatoes along side the main event.  

Will definitely make these potatoes again.  

---Barbara

Slow Roasted Red Potatoes

Makes 2 pounds

2 pounds of small red potatoes, washed and cut in half

2 T. olive oil

1/2 t. sugar

1/2 lemon, squeezed

1 T. soy sauce

1 T. Worcestershire sauce

1/8 t. garlic powder

1/8 t. onion powder

1/8 t. dried French thyme

salt and pepper

Preheat the oven to 300 degrees.

Oil a small baking sheet with 1 T. olive oil, and sprinkle salt on the surface.

In a bowl, combine 1 T. oil, sugar, lemon, soy sauce and Worcestershire sauce.  

Cut the potatoes in half.  Add them to the marinade.

Toss and let them sit for 5 minutes.

Line them up, face down, on the cookie sheet.

Discard the marinade.

Sprinkle them with salt and freshly ground pepper, the garlic powder, onion powder and French thyme across their red backs.

Roast on the bottom shelf of the oven for 50 minutes to an hour.

Flip one over and make sure the edges are browning.  If not, let them roast longer.

B