Bacon Wrapped Potatoes With Creamy Dill Sauce Food

BACON WRAPPED POTATOES WITH DILL SAUCE

Steps:

• Whisk together mayonnaise, buttermilk, dill, caraway seeds, and ¼ teaspoon each salt and pepper. Let chill in the fridge for at least 30 minutes to let the flavors come together.
• Preheat your oven to 400 degrees.
• Wash potatoes.
• Boil 1 quart of water with 1 tsp. salt. Add potatoes and turn heat to low, let simmer for 12 minutes. Drain.
• Put potatoes on a greased baking sheet.
• Wrap each potato with ⅓ piece of bacon, with the two ends meeting underneath the potato.
• Bake potatoes for about 25 minutes, or until bacon is crispy!
• Serve as a side dish or as an appetizer with toothpicks.

BACON-WRAPPED POTATOES WITH CREAMY DILL SAUCE RECIPE - (4.6/5)

Steps:

• Steam the potatoes in a steamer basket in a large saucepan until tender, 15 to 18 minutes. Let cool. Heat oven to 425° F. Line a rimmed baking sheet with foil. Wrap each potato with a piece of bacon and place, seam-side down, on the baking sheet. Bake until the bacon is crisp, 18 to 20 minutes. Meanwhile, in a medium bowl, whisk together the mayonnaise, buttermilk, dill, caraway seeds, and ¼ teaspoon each salt and pepper. Serve with the potatoes.

BACON-WRAPPED POTATOES WITH CREAMY DILL SAUCE

Steps:

• Steam potatoes in a steamer basket in large saucepan until tender, 15 to 18 minutes. Let cool. Heat oven to 425. Line a rimmed baking sheet with foil. Wrap each potato with a piece of bacon and place, seam side down, on he baking sheet. Bake until the bacon is crisp, 18 to 20 minutes. Meanwhile, in a medium bowl, whisk together he mayonnaise, buttermilk, dill, caraway seeds and 1/4 tsp. each salt and pepper. Serve with the potatoes. To make ahead: The dill sauce can be made and the potatoes steamed and wrapped in bacon (but not baked) up to 1 day in advance; refrigerate, covered. Bake the potatoes just before serving.

SWEDISH CREAMED POTATOES WITH DILL

Steps:

• Boil whole, unpeeled potatoes in unsalted water until fork-tender. Remove and allow to sit until cool enough to touch. Peel potatoes, then chop into 1" dice.
• In a saucepan over medium-high heat, stir together butter and flour to make a light roux, but do not allow to darken. Add cream, salt, and pepper and whisk steadily until incorporated and thickened into a cream sauce, about 5 minutes. Stir in potatoes, turn heat to medium-low, and allow potatoes to stew just until warmed. Garnish with chopped dill and serve.