Bacon Wrapped Potatoes With Honey Scallion Sauce Recipes

BACON-WRAPPED POTATOES WITH HONEY SAUCE

Steps:

• Cut each potato lengthwise into 6 wedges. Wrap each wedge with a slice of bacon and secure each end with a toothpick. Place the oil and potato wedges in a large saute pan-the oil should come at least halfway up the sides of the potatoes. Over medium heat, cook the potato wedges until tender, turning occasionally, about 20 minutes. Increase the heat to high and cook until the bacon is crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain.
• In a small bowl, mix the melted butter, honey, scallions, parsley, 1/4 teaspoon pepper and salt to taste.
• Carefully remove the toothpicks from the potato wedges and transfer the potatoes to a platter. Drizzle with the melted-butter mixture.

BACON WRAPPED POTATO WITH HONEY SCALLION SAUCE

Steps:

• 1. Cut each potato into 8 wedges and parboil until fork tender. 2. In a preheated large saute pan, heat oil on medium-high heat. Wrap each potato wedge with 1 strip of bacon and secure with 1 toothpick on each end. Pan-fry in oil until bacon and potato are golden brown, approximately 8 to 10 minutes, turning frequently with tongs to brown all sides evenly. Remove and drain on paper towels. 3. Meanwhile, in a medium bowl, mix butter, honey, black pepper, scallions and parsley. Stir with a spoon until fully mixed. 4. Toss potatoes in the glaze. Remove toothpicks and serve.

BACON WRAPPED POTATO WITH HONEY SCALLION SAUCE

Steps:

• 1. Cut each potato into 8 wedges and parboil until fork tender.
• 2. In a preheated large saute pan, heat oil on medium-high heat. Wrap each potato wedge with 1 strip of bacon and secure with 1 toothpick on each end. Pan-fry in oil until bacon and potato are golden brown, approximately 8 to 10 minutes, turning frequently with tongs to brown all sides evenly. Remove and drain on paper towels.
• 3. Meanwhile, in a medium bowl, mix butter, honey, black pepper, scallions and parsley. Stir with a spoon until fully mixed.
• 4. Toss potatoes in the glaze. Remove toothpicks and serve.

BACON-WRAPPED POTATOES WITH HONEY-SCALLION SAUCE

Steps:

• Wrap each potato wedge with 1 slice bacon. Secure each end of the bacon slice with a toothpick.
• Place potato wedges in a large saucepan. Pour in canola oil to to cover halfway. Cook over medium heat, turning occasionally, until potato wedges are tender, about 20 minutes. Increase heat to high; cook until bacon is crisp, 3 to 5 minutes more. Drain on a plate lined with paper towels.
• Mix butter, honey, green onion, parsley, salt, and pepper together in a small bowl.
• Remove toothpicks from potato wedges and transfer to a platter. Drizzle melted butter mixture on top.

POTATOES WITH BACON AND SCALLIONS

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.

BACON-WRAPPED POTATOES

Steps:

• Layer onion slices on cut side of two potato halves; top with other potato half. Wrap each potato with two bacon strips. Secure with toothpicks. Place on a lightly greased baking pan. Bake, uncovered, at 325° for 1 hour and 20 minutes or until potato is tender and bacon is crispy. Discard toothpicks.

BACON WRAPPED POTATO WITH HONEY SCALLION SAUCE

Steps:

• Cut each potato into 8 wedges and parboil until fork tender.
• In a preheated large saute pan, heat oil on medium-high heat. Wrap each potato wedge with 1 strip of bacon and secure with 1 toothpick on each end. Pan-fry in oil until bacon and potato are golden brown, approximately 8 to 10 minutes, turning frequently with tongs to brown all sides evenly. Remove and drain on paper towels.
• Meanwhile, in a medium bowl, mix butter, honey, black pepper, scallions and parsley. Stir with a spoon until fully mixed.
• Toss potatoes in the glaze. Remove toothpicks and serve.