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Matt Lee and Ted Lee
Recipe by Southern Living November 2012

Gallery

Credit: Iain Bagwell; Styling: Heather Chadduck

Recipe Summary

hands-on:
15 mins
total:
1 hr 5 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. Peel potatoes, and cut into 1-inch-thick slices; arrange in a single layer in 2 lightly greased 13- x 9-inch baking dishes.

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  • Stir together brown sugar and next 5 ingredients; pour over potatoes. Cover with aluminum foil.

  • Bake at 325° for 45 minutes or until fork-tender. Uncover and bake 5 more minutes or until glaze becomes syrupy.

  • Make Ahead: Cover and chill cooked potatoes up to 1 day. To reheat, let stand at room temperature 1 hour. Bake, covered with foil, at 350° for 20 minutes.

  • Brought to the table by cookbook authors Matt Lee and Ted Lee (adapted from The Lee Bros. Simple Fresh Southern cookbook).

Source

Adapted from The Lee Bros. Simple Fresh Southern cookbook

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