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.
BUTTERMILK-BACON SMASHED POTATOES
Steps:
- Add the potatoes to a pot and cover with water. Season with salt and bring to a boil. Once at a boil, cook until a fork can easily pierce through the potatoes, 10 to 15 minutes. Drain and add to a bowl.
- Place the bacon in a cast-iron pan over medium heat. Allow the bacon to render and crisp, about 5 minutes. Reserve the fat.
- Put the buttermilk and heavy cream into a saucepan and scald. Reserve until needed.
- Smash the potatoes just a little bit, and then season with salt and pepper. Add the butter, a touch of the heated buttermilk/heavy cream, the scallions and 1 tablespoon bacon fat and smash. Taste and re-season if needed, adding more buttermilk/heavy cream if desired. Fold in the rendered bacon, reserving some for garnish. Garnish with the reserved bacon and scallions.
TRADITIONAL IRISH BACON, CABBAGE, AND PARSLEY SAUCE
Irish bacon with cabbage is the original, quintessential St. Patrick's Day dish. This version, which includes a mouthwatering parsley sauce, is from "Forgotten Skills of Cooking" by Darina Allen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain.
- Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour.
- Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more.
- Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine. Serve bacon and cabbage with parsley sauce and potatoes.
BUTTERMILK AND BACON MASHED POTATOES
These recipes have been adapted from "Bobby Flay Cooks American" by Bobby Flay. Copyright 2003 by Bobby Flay. Photography copyright 2001 by Gentl and Hypers/Edge. Reprinted by permission of Hyperion.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan, cover with cold water (about 8 cups), and add 2 tablespoons of salt. Bring to a boil, and cook until very tender, 10 to 12 minutes. Drain well, and return to saucepan over low heat.
- Add butter, buttermilk, roasted garlic, and bacon. Mash until smooth. Stir in parsley and green onions, and season with salt and pepper.
SPECIAL SPUDS
I came up with this recipe as a great way to make potatoes new and exciting. They come out tender, crispy, and full of flavor.
Provided by Spitz
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the potatoes, minced onion, parsley, garlic powder, seasoned salt, pepper, and olive oil in a large bowl; toss together until potatoes are evenly coated. Spread potatoes in an even layer on a baking sheet lined with aluminum foil.
- Bake for 20 minutes in the preheated oven; flip the potatoes and continue to bake until tender, 20 to 25 minutes.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 23 g, Fat 5.8 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 391.4 mg, Sugar 2.3 g
BACON AND BUTTERMILK MASHED POTATOES
Categories Milk/Cream Potato Side Thanksgiving Kid-Friendly Bacon Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 5
Steps:
- Cook bacon in large skillet over medium-low heat until crisp, about seven minutes. Transfer to paper towels and drain. Crumble bacon and set aside. Reserve 2 tablespoons bacon fat.
- Cook potatoes in large pot of boiling salted water until very tender, about 30 minutes. Drain well. Return potatoes to pot; mash. Add buttermilk, butter and reserved bacon fat; mash again. Add chives. Season with salt and pepper. Transfer to large bowl. Top with bacon.
PARMESAN-BUTTERMILK DRESSING
This is my take on a sour cream house dressing from a restaurant I worked at in Arizona when I was younger. We would dip our onion rings and French fries in it, put it on our burgers, and of course, on our salad. I hope you enjoy.
Provided by OhioLadybug
Time 3h10m
Yield 50
Number Of Ingredients 8
Steps:
- Whisk buttermilk, sour cream, mayonnaise, Parmesan cheese, vinegar, garlic salt, parsley, and pepper together in a bowl until combined; some chunks are expected.
- Transfer to a large mason jar and chill until flavors are blended, at least 3 hours.
Nutrition Facts : Calories 55.6 calories, Carbohydrate 1 g, Cholesterol 6 mg, Fat 5.4 g, Protein 1.1 g, SaturatedFat 1.7 g, Sodium 168.1 mg, Sugar 0.5 g
PARSLEY BUTTERMILK AND PARMESAN DRESSING
Make and share this Parsley Buttermilk and Parmesan Dressing recipe from Food.com.
Provided by dicentra
Categories Salad Dressings
Time 5m
Yield 1 1/3 cup
Number Of Ingredients 4
Steps:
- Place all ingredients except Parmesan in a blender.
- Cover and run 1 minute until smooth and well blended.
- Add Parmesan and run for 30 seconds more.
Nutrition Facts : Calories 505.8, Fat 8.5, SaturatedFat 4.5, Cholesterol 23.9, Sodium 543.1, Carbohydrate 86.8, Fiber 6.2, Sugar 11.6, Protein 28.9
BUTTERMILK-PARSLEY SPUDS WITH BACON INDEED!
Make and share this Buttermilk-Parsley Spuds With Bacon Indeed! recipe from Food.com.
Provided by COOKGIRl
Categories Pork
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Butter a shallow 2 or 3 quart baking dish.
- Place the Yukon potatoes in a pot with enough water to cover. Add 1 tablespoon of salt to the water. Bring water to the boil over medium-high heat. Boil the potatoes for approximately 15 minutes or until tender. Drain. Set pot aside.
- Heat the oil in a large skillet over medium heat. Add bacon, cook until crisp but NOT burnt. Pour off half the bacon drippings; add the hot water, cook 1 mintue. Next add the parsely, cook another 3-4 minutes. Lastly, add the scallions; cooking for about 30 seconds.
- Place the buttermilk, butter, remaining 1 teaspoon salt and the black pepper in the same pot used to boil the potatoes. Bring to simmer over medium heat. (The buttermilk will look curdled and that is okay.) Add the cooked potatoes, mashing with a potato masher. Stir in the bacon/parsley mixture.
- Spoon the potatoes into the prepared baking dish.
- Leave the top uneven with "peaks"; do not smooth out.
- Bake for 30 minutes or until browned on edges and peaks.
Nutrition Facts : Calories 355.9, Fat 18.3, SaturatedFat 8.1, Cholesterol 34.4, Sodium 1762.2, Carbohydrate 41.9, Fiber 4.4, Sugar 3.6, Protein 7.7
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