Roasted Potatoes With Bacon Cheese And Parsley Food

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ROASTED POTATOES WITH BACON, CHEESE, AND PARSLEY



Roasted Potatoes with Bacon, Cheese, and Parsley image

These potatoes are hard to resist with their crispy roasted outsides and creamy delicious insides. I learned to shake the boiled potatoes before baking from an English caterer. Try it! It makes a difference.

Provided by Vicki

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h47m

Yield 8

Number Of Ingredients 8

3 pounds Yukon Gold potatoes
1 tablespoon salt
6 slices bacon, halved and cut crosswise into 1/2-inch pieces
2 tablespoons olive oil
salt and freshly ground black pepper to taste
½ cup grated Parmigiano-Reggiano cheese
2 cloves garlic, finely chopped
¼ cup fresh Italian flat-leaf parsley

Steps:

  • Place an oven rack in the bottom third of the oven and preheat oven to 450 degrees F (230 degrees C).
  • Place potatoes in a large pot and cover with cold water and salt. Bring to a boil; reduce heat to medium and simmer until potatoes are just tender when pierced with a fork, about 12 minutes. Drain.
  • Return potatoes to the pot; cover with a lid and shake pot vigorously, about 1 minute. Uncover and cool potatoes until easily handled, about 10 minutes. Peel potatoes and cut them crosswise into chunks.
  • Place bacon in a skillet and cook over medium-high heat, turning occasionally, until most of the fat has melted and bacon is tender, 5 to 7 minutes. Drain bacon slices on paper towels, reserving bacon fat in the skillet.
  • Brush the bottom of a shallow 10x15-inch baking pan with half of the bacon fat and olive oil. Sprinkle salt and pepper over potatoes and arrange in the baking pan.
  • Roast potatoes in the preheated oven until golden brown on the bottom, about 30 minutes. Remove potatoes from oven and reduce oven temperature to 375 degrees F (190 degrees C).
  • Turn potatoes over in baking pan. Top with bacon pieces, Parmigiano-Reggiano cheese, and garlic. Drizzle remaining bacon fat on top.
  • Return to the preheated oven and continue roasting until Parmigiano-Reggiano cheese is melted, about 15 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 221.5 calories, Carbohydrate 30.4 g, Cholesterol 12 mg, Fat 7.8 g, Fiber 3.8 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 1138.2 mg, Sugar 1.4 g

ROASTED POTATOES WITH BACON, CHEESE, AND PARSLEY



Roasted Potatoes With Bacon, Cheese, and Parsley image

Ohhh are these good. I made them a couple of days ago and loved them. From Nov 07 Bon Appetit. Prep includes cooking potatoes.

Provided by MarraMamba

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

3 lbs medium yukon gold potatoes (about 3 inches in diameter)
6 ounces bacon, halved lengthwise, then cut crosswise into 1/2-inch pieces (about 6 slices)
2 tablespoons olive oil
1/2 cup grated parmigiano-reggiano cheese
2 garlic cloves, finely chopped
1/4 cup chopped flat leaf parsley

Steps:

  • Preheat oven to 425°F with rack in lowest position.
  • Generously cover potatoes with cold water in a 4-quart pot and add 1 tablespoon salt. Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes. Drain. Cool potatoes to warm, then peel and cut in half crosswise.
  • Cook bacon in a 12-inch heavy skillet over medium heat, stirring, until cooked through but still flexible. Drain on paper towels, reserving fat in skillet.
  • Brush bottom of a 15- by 10-inch shallow baking pan with oil and half of reserved bacon fat. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper and arrange, cut sides down, in baking pan. Bake until undersides are golden brown, 30 to 35 minutes.
  • Reduce oven temperature to 375ºF. Turn potatoes over, then sprinkle with cheese, bacon, and garlic and drizzle with remaining bacon fat (if fat congeals, reheat briefly over medium heat). Bake until cheese is melted, about 15 minutes. Sprinkle with parsley.
  • Cook's notes:
  • • Potatoes can be boiled and peeled 1 day ahead and chilled in an airtight container.
  • • Potatoes, without cheese, bacon, garlic, and bacon fat, can be baked 6 hours ahead and kept, loosely covered, at room temperature. Turn potatoes over and proceed with recipe, baking a little longer. If baking at same time as stuffing, leave oven temperature at 425°F.

CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY



Crispy Potatoes with Bacon, Garlic, and Parsley image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds red-skinned potatoes, quartered with skin (about 1 1/2-inch pieces)
Kosher salt, plus 1 teaspoon
3 pieces bacon, cut into 1-inch pieces
1 to 2 tablespoons unsalted butter or oil
2 tablespoons chopped flat-leaf parsley leaves
1 to 2 large cloves garlic, minced
Freshly ground black pepper

Steps:

  • Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.
  • Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
  • Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.

ROASTED POTATOES WITH PARSLEY AND SCALLIONS



Roasted Potatoes with Parsley and Scallions image

Champagne vinegar is sweeter and rounder than regular white wine vinegar which is why we chose it. This easy sauce is inspired by Italian Salsa Verde, a common accompaniment for potatoes. It has many less ingredients but still packs tons of flavor. Even though parsley is an herb, it's still a healthful green, and this is a great way of getting more healthy greens into your diet. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 1 1/2 pounds Yukon Gold potatoes (cut into 1-inch pieces) with 2 tablespoons olive oil, 1 teaspoon each ground coriander and kosher salt and a few grinds of pepper. Roast on a preheated baking sheet at 450 degrees F until browned and tender, 40 to 45 minutes. Combine 1/2 cup chopped parsley, 3 sliced scallions, 2 tablespoons each olive oil and champagne vinegar and salt and pepper to taste; spoon over the potatoes.

ROASTED POTATOES



Roasted Potatoes image

Add terrific flavor to these Roasted Potatoes with bacon. These roasted new potatoes are great with the mayo, lemon juice and Parmesan. Mmmm.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield 8 servings, 2/3 cup each

Number Of Ingredients 8

2 lb. red new potato es, halved lengthwise
6 slices OSCAR MAYER Bacon, chopped
3 Tbsp. KRAFT Zesty Italian Dressing
1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 Tbsp. lemon juice
1 clove garlic, minced
2 Tbsp. KRAFT Shredded Parmesan Cheese
2 tsp. chopped fresh parsley

Steps:

  • Heat oven to 400ºF.
  • Combine potatoes, bacon and dressing; spread onto rimmed baking sheet. Bake 45 min. or until potatoes are tender and crisp around the edges, stirring after 25 min.
  • Meanwhile, mix mayo, lemon juice and garlic until blended.
  • Spoon potatoes onto platter; top with mayo mixture, cheese and parsley.

Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 300 mg, Carbohydrate 22 g, Fiber 3 g, Sugar 2 g, Protein 5 g

CRISPY POTATOES WITH BACON, GARLIC AND PARSLEY



Crispy Potatoes With Bacon, Garlic and Parsley image

I am always searching for new ways to serve potatoes. This recipe is courtesy of the Food Network's "How to Boil Water".

Provided by Marie

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs red potatoes, unpeeled and quartered into 1 1/2" pieces
1 teaspoon salt
3 slices bacon, cut into 1" pieces
1 -2 tablespoon butter
2 tablespoons chopped fresh parsley
1 -2 clove minced garlic
salt and pepper

Steps:

  • Put the potatoes and salt in a medium saucepan and cover with cold water.
  • Bring to a boil over high heat and simmer for 1 minute, then drain and pat dry.
  • In skillet, saute bacon over medium heat and cook until crispy.
  • Remove bacon with a slotted spoon and set aside on paper towels.
  • Add butter to bacon fat and increase heat to medium.
  • Add potatoes to pan so that the cut sides get nice and brown.
  • Cook, turning only as needed until the potatoes are golden brown, about 25 minutes.
  • Stir in parsley, garlic and bacon and stir until lightly browned.
  • Season with salt and pepper to taste.

ROASTED POTATOES WITH BACON & CHEESE



Roasted Potatoes With Bacon & Cheese image

Looking for classy and elegant? Try these potatoes with bacon and cheese. Roasted Potatoes with Bacon & Cheese are a crowd-pleasing side dish.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 7

1 lb. small new red potatoes, quartered
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. vinegar
1 Tbsp. chopped fresh thyme
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 oz. (1/4 of 8-oz. pkg.) KRAFT Cheddar Cheese, cubed
2 oz. (1/4 of 8-oz. pkg.) KRAFT Monterey Jack Cheese, cubed

Steps:

  • Preheat oven to 425°F. Place potatoes in baking dish. Mix dressing, vinegar and thyme in small bowl. Pour half of the dressing mixture over potatoes; mix lightly. Refrigerate remaining dressing mixture.
  • Bake 40 to 50 min. or until fork tender. Remove from oven; cool completely.
  • Combine potatoes, bacon, cheeses and remaining dressing mixture in medium bowl. Refrigerate until ready to serve. Garnish with additional fresh thyme before serving, if desired.

Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 410 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 1 g, Protein 7 g

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