Bourbon-Infused Fingerling Potatoes

• 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

1. 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.
2. 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.
3. 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.
4. 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.

potatoes, butter, red onions, green peppers, bourbon, soy sauce, brown sugar, canola oil, worcestershire sauce, garlic, salt, pepper

Taken from www.tasteofhome.com/recipes/bourbon-infused-fingerling-potatoes/ (may not work)