Roasted Potatoes With Bacon Cheese And Parsley Recipes

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:

• 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.

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.

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.

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