Potatoes Anna With Bacon Recipes

Steps:

• Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12x12-inch piece of foil with cooking spray.
• In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
• Drain potato slices; pat dry between paper towels. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
• Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
• Bake 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. Remove from oven. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Carefully invert potatoes onto serving plate To serve, cut into wedges.

Steps:

• Combine salt, pepper, and thyme in a bowl.
• Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl.
• Melt remaining 1 tablespoon butter in the skillet; remove from heat.
• Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer. Sprinkle with 1/2 teaspoon of the salt mixture. Top with 1/2 of the onions and 1/2 of the Gruyere cheese. Repeat layers, ending with potatoes; sprinkle with remaining salt mixture.
• Cover and cook over medium-low heat, reducing heat to low if necessary, until potatoes are tender, about 30 minutes. Uncover and continue cooking, about 5 minutes. Run a spatula around edges to loosen; let cool, 5 to 10 minutes.
• Invert potatoes carefully onto a serving dish.

Steps:

• Preheat oven to 375*.
• Cook bacon in skillet till crisp --
• Remove bacon from pan, cool and crumble.reserve 2 tbls drippings.set aside.
• Add onion, pepper and garlic to pan.saute 3 minutes or tender.add oion mixture to bacon.add reserved drippings to pan.
• Arrange 1/3 potato slices in single layer in pan.
• Sprinkle with 2 tbls fresh romano cheese, grated --
• Repeat layers, sprinkle with 2 tbls cheese.
• Pour chicken broth over potatoes.cover pan with foil.
• Bake at 375* for 45 minutes or tender.
• Remove pan from oven and cool 20 minutes and invert and serve.

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.

Steps:

• Heat the oven to 400 degrees F/200 degrees C. Line an 8-inch/20 cm baking tin with parchment, and brush with butter.
• Peel and thinly slice the potatoes, then toss in a bowl with the cream to saturate. Pulling the potatoes from the cream, build layers of them in the baking tin, seasoning and scattering over the herbs as you go. Brush another sheet of parchment with butter and place it butter-side down on the potatoes. Set another heavy dish on top to weigh down the potatoes. Bake until tender, 1 to 1 1/2 hours. Let cool before turning out and cutting into squares or wedges to serve.

Steps:

• Fry the bacon in a large deep skillet over medium-high heat until evenly browned and crisp. Remove from the pan, and add the potatoes and onions to the bacon drippings. Season with garlic pepper. Reduce the heat to medium, and cook the potatoes for about 20 minutes, stirring occasionally, until tender and browned. Crumble bacon over the top before serving.

Steps:

• Heat your oven to 425*F. Stir together salt and pepper in a small bowl. Put 2 tbls. of melted butter in a 10" cast iron skillet(or nonstick) with sloping sides; swirl skillet to coat sides with butter.
• Working as quickly as possible to keep potatoes from darkening, arrange 2 layers of potato slices slightly overlapping in skillet, beginning at the outside edge and working inches Sprinkle with 1/4 of the salt mixture; drizzle with 2 teaspoons of the butter. Sprinkle with 1/3 cup of the cheese, being careful to keep the cheese away from the sides.
• Add 2 more layers of potatoes plus another layer of the potatoes only along the outer edge to keep the top surface level. Sprinkle with 1/4 of the salt mixture. Drizzle with 2 teaspoons of the butter, then sprinkle with 1/3 cup of the cheese and the rosemary.
• Repeat layering the potatoes, sprinkle with 1/4 teaspoons salt mixture and sprinkling 1/3 cup of the cheese and drizzle with remaining butter.
• Heat the skillet with the potatoes over medium high heat until sizzling hot. Cook an additional 5 minutes, shaking the pan occasionally. Remove from heat; cover with foil. Lightly spray the inside surface of foil with nonstick cooking spray before covering skillet. Bake 15 minutes. Remove the foil; bake an additional 15 minutes or until the potatoes are tender. Remove from heat. Run a rubber spatula along sides of the skillet to loosen potatoes. Top skillet with a platter; iinvert the potatoes onto platter. If the potatoes stick, carefully loosen with a spatula and arrange on surface. Enjoy!
• Note:.
• Potatoes may be made up to 4 hours ahead of serving. Invert onto baking sheet; cover and refrigerate. To serve, reheat, uncovered, at 350*F. for 25 to 30 minutes or until heated through.