Bourbon Infused Fingerling Potatoes Recipes

BOURBON-INFUSED FINGERLING POTATOES

Steps:

• 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.

ROASTED GARLIC-PARMESAN FINGERLING POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
• Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
• Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.

MAPLE BOURBON POT ROAST

Steps:

• Heat a pan large enough to fit your pot roast with vegetable oil over medium-high heat.
• Pat the pork roast dry with paper towels. Set aside.
• In a small bowl combine brown sugar, cinnamon, coriander, salt and ground black pepper. Once combined, rub the seasoning mixture over all sides of the pot roast.
• Brown pot roast 3-4 minutes each side.
• In a small bowl combine apple juice, bourbon and vanilla.
• Line the bottom of the crock pot with potatoes and apples. Once meat has finished browning, set meat on top of the potato and apple mixture.
• Pour the bourbon apple juice mixture over the pot roast, then drizzle maple syrup over the pot roast.
• Cook on low for 8 hours. Reserve some of the liquid after cooking for drizzling on the meat, for au jus or for keeping the meat juicy when storing leftovers.