Sliced Potatoes With Bacon 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

BACON HASSELBACK POTATOES



Bacon Hasselback Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 3h

Yield 12 servings

Number Of Ingredients 8

4 slices thick-cut bacon, each cut crosswise into 9 pieces
Kosher salt
12 medium Yukon gold potatoes, peeled
1 stick unsalted butter
Sea salt and freshly ground pepper
2 scallions, finely chopped
2 tablespoons finely chopped fresh parsley
1 clove garlic, finely chopped

Steps:

  • Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.
  • Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.
  • Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.
  • Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter.
  • When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper.

CHEESE AND BACON POTATO ROUNDS



Cheese and Bacon Potato Rounds image

Potatoes, cheese and bacon--a great combination! Serve with sour cream if you so desire.

Provided by Michele O'Sullivan

Categories     Side Dish     Potato Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 5

4 baking potatoes, cut into 1/2 inch slices
¼ cup melted butter
8 slices bacon - cooked and crumbled
8 ounces shredded Cheddar cheese
½ cup chopped green onions

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
  • When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted

Nutrition Facts : Calories 805.5 calories, Carbohydrate 39.7 g, Cholesterol 152.5 mg, Fat 54.2 g, Fiber 5 g, Protein 39.8 g, SaturatedFat 27.1 g, Sodium 1760.7 mg, Sugar 2.3 g

LIVER & BACON SAUTé WITH POTATOES & PARSLEY



Liver & bacon sauté with potatoes & parsley image

Give yourself a boost with this iron-rich hearty autumn supper

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 10

400g new potato
2 tbsp olive oil
4 spring onions , trimmed and each cut into 2-3 pieces on the diagonal
4rashers of unsmoked bacon , snipped into pieces
1 tbsp plain flour
1 tsp paprika , plus extra for sprinkling
175g lamb's liver , sliced into thin strips
20g pack flatleaf parsley , chopped
150ml hot vegetable stock (made with bouillon powder)
4 tbsp soured cream

Steps:

  • Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.
  • Heat the oil in a wok. Add the potatoes and fry them for 4-5 minutes over a high heat until browned and crispy. Remove from the pan and set aside.
  • Tip the spring onions and bacon into the pan and stir and sizzle for 3-4 minutes or until the bacon gets crispy. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.
  • Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm.
  • Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.

Nutrition Facts : Calories 570 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 41 grams carbohydrates, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.5 milligram of sodium

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.

POTATO SALAD WITH BACON AND PARSLEY



Potato Salad With Bacon and Parsley image

Got this recipe from June 2009 issue of Real Simple. My boyfriend refuses to eat mayonnaise so I have to find a way to get around that and still serve my favorite dishes. I am very excited to try this! You can make this dish the night before but just wait until serving time to add the bacon so it is nice and crisp. Enjoy.

Provided by Julia Lynn

Categories     Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs new potatoes
1 3/4 teaspoons kosher salt
1/4 teaspoon black pepper
4 slices bacon
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 cup flat leaf parsley, roughly chopped

Steps:

  • Place potatoes in water and 1 tsp salt and simmer until tender, about 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
  • Meanwhile, cook bacon in skillet untel crisp. Crumble when cooled.
  • Whisk oil, vinegar, mustard, remaining salt, and pepper in a large bowl. Toss with the potatoes, bacon and parsley.

DICED POTATOES SAUTEED WITH GARLIC AND PARSLEY



Diced Potatoes Sauteed with Garlic and Parsley image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

3 pounds waxy potatoes
2 cloves garlic, minced
1/4 cup minced parsley
4 to 6 tablespoons canola oil
4 tablespoons butter
Salt
Freshly ground pepper

Steps:

  • Using a chefs knife, trim the unpeeled potatoes into rectangular blocks. Cut each into 1/4-inch thick slices. Stack 2 or more slices together and cut them into 1/4-inch julienne strips. Cut these strips into 1/4-inch dice and place in a saucepan, covered with cold water, until ready to cook. Place the potatoes in cold water, bring to boil, then immediately take off the heat and drain. Allow the potatoes to air dry. The potatoes may be held at this point for several hours without blackening.
  • Meanwhile prepare the persillade by mixing together the garlic and the parsley. If the potatoes aren't thoroughly dry, blot them with towels. Heat the oil in a very large skillet (ideally large enough to hold them in a single layer) over medium heat. Add the potatoes and cook, tossing occasionally, until they brown lightly, 6 to 8 minutes. Drain and discard the oil if you wish. Add the butter and continue sauteeing for another 5 minutes or longer to brown and crisp the potatoes completely. (the potatoes can be prepared to this point and held partially covered 1 hour before serving; if completely covered, they may develop off-taste and get soggy.
  • Just before serving, toss the potatoes with the garlic and parsley over medium heat for about 1 minute. Season with salt and pepper. Serve immediately.

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.

POTATOES WITH BACON AND SCALLIONS



Potatoes with Bacon and Scallions image

Categories     Onion     Potato     Side     Sauté     Quick & Easy     Bacon     Winter     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 6

4 slices of lean bacon, chopped fine
1 pound boiling potatoes
1 onion, chopped fine (about 1/2 cup)
1 garlic clove, minced
2 scallions, sliced thin
1 tablespoon finely chopped fresh parsley leaves

Steps:

  • In a skillet cook the bacon over moderate heat, stirring, for 5 minutes, or until it is crisp, transfer it to paper towels to drain, and in the fat remaining in the skillet cook the potatoes, peeled, sliced thin, and patted dry, and the onion, covered, stirring occasionally, for 5 minutes, or until the potatoes are browned. Reduce the heat to moderately low, stir in the garlic, and cook the mixture, uncovered, stirring occasionally, for 15 minutes. Stir in the bacon, the scallions, the parsley, and salt and pepper to taste and cook the mixture, covered, stirring occasionally, for 5 minutes, or until the potatoes are tender.

SLICED BAKED POTATOES WITH PARSLEY BUTTER



Sliced Baked Potatoes with Parsley Butter image

Categories     Dairy     Potato     Side     Parsley     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 Servings

Number Of Ingredients 3

6 russet (baking) potatoes, plus 2 additional potatoes if planning to make the salmon cakes (recipe follows)
3/4 stick (6 tablespoons) unsalted butter
2 tablespoons minced fresh parsley leaves

Steps:

  • Prick the potatoes a few times with a fork and bake them in the middle of a preheated 400°F. oven for 1 hour. In a small saucepan melt the butter and stir in the parsley and salt and pepper to taste. Cut the warm baked potatoes crosswise into 1/4-inch-thick slices, arrange the slices, overlapping them, on plates, and drizzle each serving with some of the parsley butter.

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.

POTATOES AND SAUSAGE WITH PARSLEY



Potatoes and Sausage with Parsley image

Called Dublin coddle, this traditional Irish dish is a quick main course.

Provided by Sharon Ryan

Categories     Herb     Pork     Potato     Bacon     Sausage     Winter     Bon Appétit     Ireland

Yield Serves 6

Number Of Ingredients 6

3 to 3 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
4 tablespoons chopped fresh parsley
2 onions, cut into 3/4- to 1-inch pieces
1 pound breakfast sausage links, cut into 1-inch pieces
4 bacon slices, coarsely chopped
1 14 1/2-ounce can beef broth

Steps:

  • Arrange potatoes in bottom of heavy large saucepan; sprinkle with 1 tablespoon parsley. Top with onions; sprinkle with 1 tablespoon parsley. Top with sausage and bacon. Pour broth over. Season with pepper. Bring to boil over high heat. Cover pan. Reduce heat to medium-low; simmer until potatoes are tender and sausage is cooked through, about 40 minutes.
  • Uncover pan. Boil until liquids are slightly reduced, about 5 minutes. Sprinkle with 2 tablespoons parsley.

SLICED POTATOES WITH BACON AND PARSLEY



Sliced Potatoes with Bacon and Parsley image

Make and share this Sliced Potatoes with Bacon and Parsley recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 55m

Yield 5 serving(s)

Number Of Ingredients 9

4 lbs yukon gold potatoes
1 tablespoon coarse salt
1/2 cup apple cider vinegar
1 tablespoon white sugar
2 teaspoons coarse salt
1 lb bacon, cut into 1/2 inch pieces
1 cup diced onion
2 cups beef broth
1/2 cup chopped fresh parsley

Steps:

  • Peel potatoes and place in a large pot with enough water to cover by several inches.
  • Bring to a boil over high heat, add 1 tablespoon salt and reduce to a gentle boil.
  • Cook until potatoes are just tender when pierced with a knife.
  • Do not overcook.
  • While the potatoes cook, combine the vinegar, sugar and remaining salt in a small saucepan and place over medium heat until sugar is dissolved, then pour over potatoes.
  • Saute bacon in a large skillet placed over medium-low heat, stirring frequently until browned and crispy.
  • Remove with a slotted spoon; drain on paper towels.
  • Drain excess fat from skillet, leaving a thin coat of bacon grease in skillet.
  • Saute onions until translucent but not browned.
  • Pour in the beef broth and bring to a boil over high heat.
  • Reduce heat to a simmer and cook until reduced by half; about 20 minutes.
  • Pour the broth mixture over the reserved warm potato mixture and sprinkle with the reserved bacon and chopped parsley.
  • Gently stir to combine and serve immediately.

Nutrition Facts : Calories 767.6, Fat 41.6, SaturatedFat 13.7, Cholesterol 62, Sodium 3331.1, Carbohydrate 80.1, Fiber 7.2, Sugar 7.2, Protein 18.6

SLICED POTATOES WITH BACON AND PARSLEY



Sliced Potatoes with Bacon and Parsley image

A great side dish. You can substitute baby Yukon Gold potatoes for the regular ones; adjust cooking time accordingly.

Provided by Michele O'Sullivan

Categories     Potato Side Dishes

Time 1h15m

Yield 9

Number Of Ingredients 9

4 pounds small Yukon Gold potatoes, peeled and sliced
1 tablespoon coarse salt
½ cup apple cider vinegar
1 tablespoon white sugar
2 teaspoons coarse salt
1 pound bacon, cut into 1/2 inch pieces
1 cup diced onion
2 cups beef broth
½ cup chopped fresh parsley

Steps:

  • Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are just tender when pierced with a knife. Do not overcook. Drain, cool, and transfer to a bowl.
  • While the potatoes cook, combine the vinegar, sugar, and remaining salt in a small saucepan and place over medium heat until sugar is dissolved. Drizzle over the potatoes, and gently toss to coat.
  • Saute bacon in a large skillet placed over medium-low heat, stirring frequently until browned and crisp. Remove with a slotted spoon; drain on paper towels. Drain excess fat from skillet, leaving a thin coat of bacon grease in skillet.
  • Saute onions in skillet with the reserved bacon grease until translucent but not browned. Pour in the beef broth and bring to a boil over high heat. Reduce heat to a simmer and cook until reduced by half; about 20 minutes. Pour the broth mixture over the potatoes, and sprinkle with the bacon and chopped parsley. Gently stir, and serve immediately.

Nutrition Facts : Calories 269.3 calories, Carbohydrate 39.8 g, Cholesterol 18.3 mg, Fat 7.3 g, Fiber 3.7 g, Protein 11.3 g, SaturatedFat 2.4 g, Sodium 1552.8 mg, Sugar 2.6 g

SLICED POTATOES WITH BACON AND PARSLEY



Sliced Potatoes with Bacon and Parsley image

A great side dish. You can substitute baby Yukon Gold potatoes for the regular ones; adjust cooking time accordingly.

Provided by Michele O'Sullivan

Categories     Potato Side Dishes

Time 1h15m

Yield 9

Number Of Ingredients 9

4 pounds small Yukon Gold potatoes, peeled and sliced
1 tablespoon coarse salt
½ cup apple cider vinegar
1 tablespoon white sugar
2 teaspoons coarse salt
1 pound bacon, cut into 1/2 inch pieces
1 cup diced onion
2 cups beef broth
½ cup chopped fresh parsley

Steps:

  • Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are just tender when pierced with a knife. Do not overcook. Drain, cool, and transfer to a bowl.
  • While the potatoes cook, combine the vinegar, sugar, and remaining salt in a small saucepan and place over medium heat until sugar is dissolved. Drizzle over the potatoes, and gently toss to coat.
  • Saute bacon in a large skillet placed over medium-low heat, stirring frequently until browned and crisp. Remove with a slotted spoon; drain on paper towels. Drain excess fat from skillet, leaving a thin coat of bacon grease in skillet.
  • Saute onions in skillet with the reserved bacon grease until translucent but not browned. Pour in the beef broth and bring to a boil over high heat. Reduce heat to a simmer and cook until reduced by half; about 20 minutes. Pour the broth mixture over the potatoes, and sprinkle with the bacon and chopped parsley. Gently stir, and serve immediately.

Nutrition Facts : Calories 269.3 calories, Carbohydrate 39.8 g, Cholesterol 18.3 mg, Fat 7.3 g, Fiber 3.7 g, Protein 11.3 g, SaturatedFat 2.4 g, Sodium 1552.8 mg, Sugar 2.6 g

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10 BEST SLICED POTATOES WITH CHEESE AND BACON RECIPES
Cheesy Maple Bacon Cajun Pulled Pork Sandwich Pork. black pepper, garlic powder, cayenne pepper, paprika, pure maple syrup and 16 more. Yummly Original.
From yummly.com


SLICED POTATOES WITH BACON AND PARSLEY | RECIPE | SLICED POTATOES ...
You can substitute baby Yukon Gold potatoes for the regular ones; adjust cooking time accordingly. Feb 20, 2015 - A great side dish. You can substitute baby Yukon Gold potatoes for the regular ones; adjust cooking time accordingly. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. …
From pinterest.co.uk


SLICED BAKED POTATO WITH BACON RECIPES ALL YOU NEED IS FOOD
Fry bacon until crisp, remove from pan to drain but save drippings. Thinly slice washed potatoes, leaving skin on. Thinly slice onion. Crumble cooled bacon. Using the bacon drippings, grease a wide and flat (not deep) casserole or pan (such as a cake pan). (You can also use a large fry pan that can also be used in the oven to crisp bacon and ...
From stevehacks.com


SLICED POTATOES WITH BACON AND PARSLEY
1 pound bacon, cut into 1/2 inch pieces; 1 cup diced onion; 2 cups beef broth; 1/2 cup chopped fresh parsley; Directions. Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are just tender when pierced with a knife ...
From kuduisoh12.blogspot.com


10 BEST SLICED POTATOES WITH CHEESE AND BACON RECIPES | YUMMLY
Sliced Potatoes with Cheese and Bacon Recipes 733,524 Recipes. Last updated Apr 02, 2022 ...
From yummly.com


ROASTED POTATOES WITH BACON, CHEESE, AND PARSLEY - EPICURIOUS
Step 5. Reduce oven temperature to 375°F. Turn potatoes over, then sprinkle with cheese, bacon, and garlic and drizzle with remaining …
From epicurious.com


SMASHED POTATOES WITH BACON AND PARSLEY - A KITCHEN ADDICTION
Instructions. Place potatoes in a large saucepan and cover with 1 inch cold water. Add 1 teaspoon salt and bay leaf. Bring to boil over high heat, then reduce heat to medium-low and simmer gently until paring knife can be inserted into potatoes with no resistance, 35-45 minutes. Reserve 1/2 cup cooking water, then drain potatoes.
From a-kitchen-addiction.com


BAKED POTATO SLICES - COOK2EATWELL
Microwave preparation: Line a large, microwave safe plate with 2 good quality paper towels. Arrange the bacon slices on the plate and place 2 paper towels on top. Microwave for 3-4 minutes on high heat. Then check on it by carefully lifting the paper towel. Give the bacon an additional 1-2 minutes and check it again.
From cook2eatwell.com


SLICED POTATOES WITH BACON AND PARSLEY RECIPE | ALLRECIPES
4 pounds small Yukon Gold potatoes, peeled and sliced; 1 tablespoon coarse salt; 1/2 cup apple cider vinegar; 1 tablespoon white sugar; 2 teaspoons coarse salt; 1 pound bacon, cut into 1/2 inch pieces; 1 cup diced onion; 2 cups beef broth; 1/2 cup chopped fresh parsley; 5 star values: 3; 4 star values: 2; 3 star values: 2; 2 star values: 1; 1 ...
From mastercook.com


OVEN ROASTED POTATOES WITH BACON AND PARMESAN - THE FOOD …
Place in 425° oven for 35-40 minutes. Rotate the pan halfway through the baking time to ensure an even color. Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, Parmesan, and more salt and pepper if you want. Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted.
From thefoodcharlatan.com


LIVER & BACON SAUTé WITH POTATOES & PARSLEY - BBC GOOD FOOD …
Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm. Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes.
From bbcgoodfoodme.com


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