Food recipes
Sliced Potatoes with Bacon and Parsley
Sliced Potatoes with Bacon and Parsley Ingredients: potatoes, raw, skin salt, table vinegar, cider sugars, granulated salt, table bacon, meatless onions, raw soup, beef broth or bouillon canned, ready-to-serve parsley...
Sliced Potatoes with Bacon and Parsley
Ingredients:
potatoes, raw, skin
salt, table
vinegar, cider
sugars, granulated
salt, table
bacon, meatless
onions, raw
soup, beef broth or bouillon canned, ready-to-serve
parsley, fresh
Directions:
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.
Ingredients:
potatoes, raw, skin
salt, table
vinegar, cider
sugars, granulated
salt, table
bacon, meatless
onions, raw
soup, beef broth or bouillon canned, ready-to-serve
parsley, fresh
Directions:
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.