NEW POTATOES
There were no refrigerators or freezers when I grew up, so we were eager to taste those first fresh vegetables from the garden-especially when served with our favorite Sunday dinner. Among the pork chops, fresh asparagus and rhubarb pie, these new potatoes, showered with freshly picked parsley, were a standout. -Marilyn Kutzli, Preston, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 3
Steps:
- Cook potatoes in boiling salted water for 20-30 minutes or until tender; drain. Cool for 5 minutes. Remove skins. In a large skillet over medium heat, cook and stir the potatoes in butter until lightly browned, about 20 minutes. Stir in parsley.
Nutrition Facts : Calories 177 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 88mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
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.
NEW POTATOES WITH BACON AND PARMESAN
Make and share this New Potatoes With Bacon and Parmesan recipe from Food.com.
Provided by PalatablePastime
Categories Pork
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling salted water until tender, then drain.
- Slice potatoes in half and brown in skillet with salt, pepper, Italian seasoning or rosemary, crumbled bacon, garlic, chopped onion, and 2 tablespoons bacon drippings or butter.
- Top with cheese while hot.
Nutrition Facts : Calories 317.6, Fat 11.1, SaturatedFat 4.6, Cholesterol 21.9, Sodium 1502.4, Carbohydrate 43.9, Fiber 5.6, Sugar 2.8, Protein 11.8
ROASTED POTATOES WITH BACON, CHEESE, AND PARSLEY
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
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
PAN FRIED POTATOES WITH BACON AND PARMESAN
Make and share this Pan Fried Potatoes With Bacon and Parmesan recipe from Food.com.
Provided by PalatablePastime
Categories Pork
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes, garlic, and bacon in oil over medium heat.
- Season to taste with salt and pepper and cook, stirring, until potatoes are almost cooked through, then stir in green onions.
- When potatoes are cooked through, sprinkle with parmesan cheese and serve.
PARMESAN-TOPPED POTATOES WITH BACON
We've tripled the cheesy goodness in this bacon-topped potato casserole. A blend of cheddar and Monterey Jack are baked in, and it's topped with Parmesan.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
- Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
- Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
- Bake 25 to 30 min. or until heated through. Top with remaining cheeses and bacon; bake 5 min. or until shredded cheese is melted.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 350 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 5 g, Protein 9 g
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- Chop the bacon into small pieces and place on a baking sheet lined with foil. Cook the bacon in the oven for about 10 minutes and set aside. If you don't have time to cook your own bacon, you can always use store bought bacon crumbles.
- While the bacon is cooking, wash the potatoes and cut them into pieces. (About 8 pieces per potato, depending on the size). Place the potatoes in a pot and fill with enough water to fully submerge the potatoes. Add 1/2 tbsp salt and cook until the potatoes are just starting to soften or easily pierced with a knife. You don't want to fully cook them just yet.
- Strain out the water and set the potatoes aside to cool. Once they've cooled, peel the skins off. (Peeling the skin is optional)
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