Crispy Potatoes With Bacon Garlic And Parsley Food

ROASTED POTATOES WITH BACON, CHEESE, AND PARSLEY

Steps:

• Place an oven rack in the bottom third of the oven and preheat oven to 450 degrees F (230 degrees C).
• Place potatoes in a large pot and cover with cold water and salt. Bring to a boil; reduce heat to medium and simmer until potatoes are just tender when pierced with a fork, about 12 minutes. Drain.
• Return potatoes to the pot; cover with a lid and shake pot vigorously, about 1 minute. Uncover and cool potatoes until easily handled, about 10 minutes. Peel potatoes and cut them crosswise into chunks.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until most of the fat has melted and bacon is tender, 5 to 7 minutes. Drain bacon slices on paper towels, reserving bacon fat in the skillet.
• Brush the bottom of a shallow 10x15-inch baking pan with half of the bacon fat and olive oil. Sprinkle salt and pepper over potatoes and arrange in the baking pan.
• Roast potatoes in the preheated oven until golden brown on the bottom, about 30 minutes. Remove potatoes from oven and reduce oven temperature to 375 degrees F (190 degrees C).
• Turn potatoes over in baking pan. Top with bacon pieces, Parmigiano-Reggiano cheese, and garlic. Drizzle remaining bacon fat on top.
• Return to the preheated oven and continue roasting until Parmigiano-Reggiano cheese is melted, about 15 minutes. Sprinkle with parsley and serve.

CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY

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.

CRISPY SKILLET POTATOES WITH BACON AND HERBS

Steps:

• In a large (12-inch) skillet, cook the bacon until crispy. Remove the bacon from the skillet and transfer to a plate lined with paper towels.
• Remove all but about 1-2 teaspoons of bacon drippings. Add the oil to the skillet and heat over medium heat. Stir in the garlic cloves. The garlic will infuse the oil.
• Arrange the potatoes in the skillet, with the cut side down. Cover and cook for about 10 minutes, stirring a few times, making sure the garlic doesn't burn.
• Uncover the skillet and discard the garlic cloves. Cook the potatoes stirring occasionally for about 6 - 7 minutes or until the potatoes become tender and golden brown. Season with salt and pepper to taste.
• Add the butter to the skillet and allow it to melt. Turn the heat off. Stir in the crispy bacon, rosemary and parsley. Served topped with Parmesan and additional parsley, if desired.

CRISPY BACON FAT SMASHED BABY POTATOES

Steps:

• Place baby potatoes in a large pot of salted water. Bring to a boil over medium-high heat.
• Cook until the potatoes can easily be pierced with a sharp knife. Drain the potatoes and allow to cool for 10 minutes.
• Preheat the oven to 220°C/430°F.
• Heat the bacon fat in a sheetpan (you might need two if your pans aren't very big) on the stovetop.
• Add the cooked potatoes and carefully smash with the back of a wooden spoon.
• Season with salt, pepper, garlic powder and thyme.
• Place in the hot oven and allow to roast for 20-30 minutes or until the potatoes are crisp and golden.
• Place a generous dollop of sour cream onto a serving platter and with the back of a spoon, smear across the plate. Top with the smashed baby potatoes and finish with chopped chives. Serve immediately.

GARLIC AND BACON SMASHED POTATOES

Steps:

• Preheat oven to 400 degrees. Bring a large pot of water to a boil. Boil potatoes for about 20 minutes, or until they are tender when you stick a fork in them.
• While Potatoes are cooking, cook bacon in desired method until extra crispy.
• Once Potatoes are cooked, line them up on a baking sheet with parchment paper. Drizzle with olive oil and melted butter. Mix them up and make sure they are all evenly coated.
• Using a large fork or masher, smash the potatoes until they are thin.
• Sprinkle with garlic powder and salt as desired.
• Bake in oven for 15-20 minutes, or until the outside starts getting golden and crispy.
• Top with Bacon, Parmesan Cheese and Green Onion or Parsley. Serve immediately.

MASHED POTATOES WITH GARLIC AND BACON

Steps:

• Boil the potatoes and garlic until tender.
• Drain and mash them with the sour cream.
• Add the bacon and herbs and season to taste with the salt and pepper.

CRISPY GARLIC BUTTER PARMESAN SMASHED POTATOES

Steps:

• Pre-heat your oven to broil (or grill) settings to medium-high heat (about 200°C | 400°F).
• Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well.
• Lightly grease a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard or they will end up mashed).
• Mix together the butter, garlic and parsley. Pour the mixture over each potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.
• Broil (or grill) until they are golden and crispy (about 10-15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.
• To serve, season with a little extra salt and parsley, and serve immediately.

MASHED POTATOES WITH BACON & GARLIC

Steps:

• Roasted garlic: Preheat oven to 350 degrees F. Slice off the top of the garlic head to expose the cloves; place in center of a sheet of foil. Drizzle 1 tablespoon olive oil over the top and season generously with salt. Wrap in foil and bake in the oven until golden and tender, about 1 hour.
• Potatoes: Cut peeled potatoes into ½-inch dice. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place diced potatoes into a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6-8 minutes. Once boiling, reduce to a simmer and cook until fork tender, 15-20 minutes.
• Bacon bits: In a large saucepan over medium heat, cook the bacon until crisp and browned, about 10 minutes. Use a slotted spoon to transfer bacon bits to a paper towel-lined plate. Reserve the bacon fat in a small bowl and set aside.
• Return the pan to stove over low heat, and add just enough half-and-half to coat the bottom of the pan. Use a wooden spatula to deglaze the pan, scraping up all the browned bits (or "fond"). When small bubbles form around the edges of the pan, add the rest of the half-and-half. Stir until warmed through, then remove from heat.
• Potatoes are done cooking when you can easily cut a piece in half with a fork. Drain potatoes in a colander, then add back to the pot. Turn heat to medium-low and let them dry, uncovered, stirring occasionally, 1-2 minutes. When the bottom of the pot is dry, turn off the heat: they are ready for the potato ricer. Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot. Fold in half of the warm half-and-half and gently stir to combine; avoid overmixing the potatoes, which could lead to a gluey texture. Add another ½ cup of half-and-half, and stir again. Drizzle with 2 tablespoons reserved bacon fat, and stir to combine. Add more half-and-half as needed to reach desired consistency. Then season to taste with salt and pepper (keeping in mind that the bacon bits will also add salt).
• Squeeze roasted garlic out of its skin into a small bowl, and use a fork to mash it into a paste. Add 1 tablespoon olive oil to thin out the paste and continue mashing. Fold the garlic paste into the potatoes and stir to distribute evenly; then add half the bacon bits and gently stir to incorporate. Season to taste with salt and pepper. Transfer to a warmed serving bowl, garnish with remaining bacon bits, and serve immediately.

CRISPY POTATOES WITH BACON, GARLIC AND PARSLEY

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.

BACON UP® ROASTED FINGERLING POTATOES WITH GARLIC AND HERBS

Steps:

• Preheat the oven to 400°F.
• Line a rimmed baking sheet with foil.
• Spread the sliced potatoes in a single layer on the prepared baking sheet. To the potatoes, add the garlic and rosemary, drizzle with Bacon Up, and season with salt and pepper. Toss well, until the potatoes are well coated. (NOTE: You can also do this step in a mixing bowl and then transfer to the baking sheet, if you prefer.)
• Roast the potatoes for 15minutes. Remove from the oven and stir.
• Return the potatoes to the oven and roast for 5 to 10 additional minutes or until the potatoes are fork tender and golden brown.
• Remove from the oven and toss with the chopped parsley. Serve.

CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY

Steps:

• 1. 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.

GARLIC BUTTER POTATOES TOPPED WITH CRISPY PROSCIUTTO

Steps:

• Preheat the oven to 200C / 375F / 180C fan forced. Line a baking tray with baking paper.
• Lay the prosciutto on the baking paper in a single layer and place in the oven for 12-15 minutes (notes) until crispy. Remove and allow to cool before crumbling into smaller pieces.
• If you have larger potatoes, cut them to about 1 - 1 ½ inches or just pierce the whole smaller ones with a fork. Place them in a large saucepan and cover with water. Bring to the boil over high heat. Boil for about 7-10 minutes until cooked. Drain and set aside.
• In the same saucepan over medium heat, add the butter, oil and garlic. Let it come to a bubble, stirring and cook for about 2 minutes. Don't let the garlic burn.
• Add the potatoes, prosciutto and parsley and stir to combine.
• Transfer to a serving dish and sprinkle lightly with sea salt flakes

CRISPY SMASHED POTATOES WITH EASY GARLIC AIOLI

Steps:

• Toss potatoes in olive oil and salt, pepper, garlic powder, and dried thyme.
• Bake at 425 for 15-20 minutes, or until soft
• Gently press each potato with a potato masher until they are each small round disks.
• Sprinkle with Parmesan cheese and then bake until crispy (10 minutes)

CRISP ROAST POTATOES WITH HONEY AND BACON

Steps:

• Put the potatoes in a saucepan and cover them with cold water, adding 1 tbsp salt. Bring to the boil and cook for 7-8 minutes, or until tender. Drain the potatoes and leave to steam dry for 10 minutes.
• Preheat the oven to 220C/200C Fan/Gas 7.
• Place an oven tray with a layer of oil into the oven to heat up for 10 minutes.
• Place the garlic onto a square of foil and drizzle with a little oil to coat. Wrap up the garlic in foil so it is sealed.
• Place the cooked potatoes and the garlic on the hot tray and roast for 30 minutes. Give the potatoes a stir and roast for a further 10-15minutes, or until they are crisp and golden brown all over.
• When the potatoes are nearly done, cook the bacon in a frying pan until crisp and browned all over.
• Add the honey and chilli flakes, and stir together.
• Drizzle the bacon and honey over the crisp potatoes and squeeze out a few soft cloves of the roasted garlic from their skins to stir in (how many is entirely up to you). Toss together so the potatoes are well coated.
• Crumble over the feta and parsley and serve.

Steps:

• Making this epic parmesan potatoes that are crispy on the outside and fluffy inside is really easy than you would imagine.
• Choose the potatoes you want to cook with.
• Pre-heat oven at 400F.
• Scrub potatoes to get rid of dirt. Rinse well and pat dry completely. Do not bother peeling the skin off.
• Cut potatoes into halves if they are really small and cut slightly bigger ones into quarters.
• Mix together fine grated parmesan cheese, minced garlic, onion powder, smoked paprika, cayenne pepper, Italian seasoning, pepper to taste.
• Add potatoes to the bowl of seasoning. Toss well to coat all potatoes with the parmesan seasoning.
• Add olive oil to metal baking sheet. Spread oils evenly all over.
• Transfer potatoes coated in parmesan onto baking sheet. Arrange in single layer with cut side down.
• Roast in pre-heated oven at 400F for 30-40 minutes until bottom is starting to turn golden. Flip potatoes once or twice during cooking to ensure even browning.
• Once down, let it cool for few minutes.
• Toss potatoes with crispy bacon bits, sprinkle fresh parsley for garnish.
• Serve immediately with any meal.

PEAS WITH BACON, GARLIC AND PARSLEY

Steps:

• Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Discard all but 2 tablespoons drippings from skillet. Add garlic to skillet; sauté until fragrant, about 30 seconds. Add peas and butter to skillet. Saut until heated through, about 5 minutes. Mix in bacon; season with salt and pepper. Transfer to dish; sprinkle with parsley.