CRISPY SKILLET POTATOES WITH BACON
Steps:
- Put the potatoes in a medium saucepan, cover with cold water and add a generous pinch of salt. Bring to a boil, simmer for 1 minute and then drain well and set aside. The potatoes will be cooked about halfway through.
- Cook the bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, about 5 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the olive oil to the skillet with the bacon drippings and increase the heat to medium. Add the potatoes cut-side down. Cook, turning occasionally until the potatoes are golden brown and cooked through, about 15 minutes. Remove from the heat and stir in the crispy bacon. Season generously with salt and pepper and sprinkle with the chives.
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.
CRISP POTATO AND BACON CASSEROLE
This is a nice casserole dish that can be a side dish for either breakfast or dinner. From Bon Appetit, July 2004.
Provided by lazyme
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Peel potatoes and cut into 3/4-inch cubes.
- Transfer potatoes to a 2 1/2-quart shallow baking dish and toss with oil, rosemary, salt, and pepper.
- Arrange potatoes in 1 layer and scatter bacon on top.
- Bake until bacon is crisp and potatoes are cooked through and golden around edges, about 35 minutes.
- Loosen potatoes with a metal spatula before removing from dish.
CRISPY POTATO, BACON AND CLAM FLATBREAD
Number Of Ingredients 12
Steps:
- MAKE THE TOPPING: In a large skillet, bring 1/4 inch of water to a boil. Add the clams, cover and cook over moderately high heat until they open, 5 to 8 minutes; discard any that don't open. Remove the clams from the shells and put in a bowl. Set a pizza stone on the bottom of the oven and preheat to 500°. Wipe out the skillet, add the bacon and cook over moderately high heat until browned; using a slotted spoon, transfer to paper towels to drain. Add the garlic to the skillet and cook until fragrant. Add the onion and cook, stirring, until golden, about 6 minutes. Add the thyme, remove from the heat and stir in the bacon. Season with salt and pepper. In a medium skillet, cook the potatoes in the olive oil over moderately low heat until just tender, 6 minutes. Stretch the dough out to the corners of the baking sheet. Lightly brush with oil from the potatoes. Spread the onion mixture over the dough and top with the clams. Arrange the potato slices on top and season with salt and pepper. Bake the flatbread on the heated pizza stone for 12 minutes, until the crust is golden. Sprinkle with parsley, cut into triangles and serve.
CRISPY BACON POTATO SALAD
Impress everyone at the cookout when you bring this Crispy Bacon Potato Salad. A creamy mustard-mayo blend is the perfect dressing for this Crispy Bacon Potato Salad that's made with Yukon Gold potatoes.
Provided by My Food and Family
Categories Recipes
Time 2h25m
Yield 12 servings, about 1/2 cup each
Number Of Ingredients 6
Steps:
- Cook potatoes in boiling water in saucepan 15 min. or just until tender; drain. Cool.
- Mix mayo and mustard in large bowl. Add potatoes and remaining ingredients; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 1 g, Protein 3 g
CRISPY POTATOES WITH BACON, GARLIC AND PARSLEY
I am always searching for new ways to serve potatoes. This recipe is courtesy of the Food Network's "How to Boil Water".
Provided by Marie
Categories Potato
Time 35m
Yield 4 serving(s)
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 and pat dry.
- In skillet, saute bacon over medium heat and cook until crispy.
- Remove bacon with a slotted spoon and set aside on paper towels.
- Add butter to bacon fat and increase heat to medium.
- Add potatoes to pan so that the cut sides get nice and brown.
- Cook, turning only as needed until the potatoes are golden brown, about 25 minutes.
- Stir in parsley, garlic and bacon and stir until lightly browned.
- Season with salt and pepper to taste.
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CRISPY POTATO, BACON AND CLAM FLATBREAD RECIPE
From foodandwine.com
Servings 8Total Time 4 hrs 40 mins
- MAKE THE FLATBREAD: In a standing electric mixer fitted with the paddle, mix the yeast and sugar into the water until dissolved. Let stand until foamy, about 10 minutes. Mix in the powdered milk and the 1 1/2 tablespoons of olive oil. In a medium bowl, mix the flour with the salt. Add the flour to the yeast mixture and mix on low speed until thoroughly combined. Replace the paddle with the bread hook. Knead the dough at medium speed until elastic but still sticky, 10 minutes. Scrape the dough into an oiled bowl and brush the top with oil. Cover with plastic and let stand in a cool place until doubled in bulk, 1 1/2 hours.
- Punch down the dough. On a lightly floured work surface, shape it into a ball and transfer to an 11-by-16-inch baking sheet. Brush the top with oil, cover with a damp kitchen towel and let rest for 30 minutes. Using lightly oiled fingers, press the dough out to the edge of the baking sheet. Brush lightly with oil, cover with the damp towel and let stand until puffed, 1 1/2 hours.
- MAKE THE TOPPING: In a large skillet, bring 1/4 inch of water to a boil. Add the clams, cover and cook over moderately high heat until they open, 5 to 8 minutes; discard any that don't open. Remove the clams from the shells and put in a bowl.
- Set a pizza stone on the bottom of the oven and preheat to 500°. Wipe out the skillet, add the bacon and cook over moderately high heat until browned; using a slotted spoon, transfer to paper towels to drain. Add the garlic to the skillet and cook until fragrant. Add the onion and cook, stirring, until golden, about 6 minutes. Add the thyme, remove from the heat and stir in the bacon. Season with salt and pepper.
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