Crunchy Onion Bacon Potatoes Food

YUKON GOLD ROASTED POTATOES WITH BACON, ONION AND GARLIC

Steps:

• Set oven to 425ºF.
• Prepare a large roasting pan.
• In the roasting pan cook the bacon in the oven until crisp (this should take about 10 minutes) remove from the roaster and crumble, then set aside to a plate to cool slightly (DO NOT drain the bacon fat, leave in the roaster).
• Place the potato wedges skin-side down in the roasting pan; toss to coat in the bacon fat (you can also add in some oil if it seems too dry).
• Add in onion wedges (the onion wedges will separate).
• Sprinkle the peeled garlic cloves in the pan around the potatoes and onions.
• Sprinkle the veggies with rubbed thyme, salt and pepper.
• Roast uncovered for about 40-45 minutes, or until the potato wedges are fork-tender and browned.
• Before serving sprinkle with crumbled bacon and season with more salt and pepper if desired).

PIZZA WITH CARAMELIZED ONIONS AND CRISPY BACON

Steps:

• Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
• In a medium size saute pan, add olive oil and heat over medium heat. When the oil is hot, add the bacon and cook until the bacon is very crispy and all of the fat is rendered. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Remove all but 2 tablespoons of the bacon fat from the pan and discard. Place the pan over high heat. Add the onions to the hot bacon fat and cook until the onions are well browned, about 8 to 10 minutes, stirring often. Remove to a paper towel lined plate.
• In a small bowl, combine the mascarpone and farmer's cheeses. Season with nutmeg and black pepper. Reserve.
• On a lightly floured surface, stretch or roll the dough as thinly as possible, about 14 to 15-inch circle. Evenly spread the mascarpone mixture over the dough. Sprinkle with the mozzarella and Parmesan cheeses, bacon, thyme, and sauteed onion. Bake until the pizza crust is nicely browned, about 8 to 10 minutes.
• Remove pizza from the oven, transfer to a cutting board, cut into slices and serve immediately.
• In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
• In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

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 CHEESE AND BACON POTATOES

Steps:

• COOK THE BACON: Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a COLD oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like. I remove ours at 18 minutes and it's a great balance of chewy crunch. If you like your bacon crispy enough to crumble, you will probably want to cook it another minute past that.
• COOK THE POTATOES: While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel lined plate to drain. There should be 2-3 tablespoons of bacon grease left on the sheet pan. (If there is more than that, drain off a bit.) Put the potatoes on the pan and toss with tongs to thoroughly coat them in the bacon grease. Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes, stir well and bake an additional 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another 15 minutes.
• Chop the bacon into small pieces. Remove the potatoes from the oven, stir again and sprinkle generously with shredded cheese and chopped bacon. Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted. Top with sliced green onions just before serving. Enjoy!

SKILLET RED POTATOES & ONIONS

Steps:

• Slice raw red potatoes (leaving skin on) in half. Be sure to cut them right down the middle so you do not end up with one size significantly larger than the other side. This helps keep potatoes cooking even.
• Dice half a white onion and cut 4 pieces of bacon into 1 inch strips (kitchen scissors work well for this).
• Place halved red potatoes, cut side down, in a cast iron skillet .
• Add 2 cups of cold water, diced white onion, cut bacon slices and a dash of salt and pepper to the same pan.
• Heat skillet over medium-high heat until water is boiling. Lower heat to medium and place lid on pan.
• Potatoes will continue to simmer and get tender, which takes about 15 minutes.
• Remove lid and simmer potatoes and onions until water evaporates out of the pan. Depending on the size of the pan and potatoes, this may take about 10 minutes. If for some reason all the water doesn't evaporate but the potatoes are totally done, I have occasionally put the lid on the pan and using safety gloves, carefully draining excess water out of pan into the sink before placing back to stove top.
• Turn skillet on medium-high (after water is gone) and let potatoes and bacon continue to brown in skillet. Please note that the potatoes will not fully brown but leave small crispy brown spots as they heat up. It is fine to scrap bottom of pan for extra char flavor and flip potatoes a few times.
• Once potatoes and onions are ready, sprinkle on chopped green onion for some additional flavor and color.
• Other herbs that go great with skillet potatoes are fresh thyme, dill weed, and fresh rosemary. Additionally minced garlic and garlic salt can be delicious additions.
• Serve while hot!

CRUNCHY ONION BACON POTATOES

Steps:

• 1. Layer half of the potatoes in an 8-inch square baking pan and sprinkle with half the bacon, half the cheese, and half the onions. Top with remaining potatoes.
• 2. Bake in a preheated 350º oven for 20 minutes or until hot. Top with remaining bacon, cheese, and onions. Bake 5 minutes more or until cheese is melted.
• 3. NOTES: may use store-bought mashed potatoes, already prepared, such as Bob Evans, or may use homemade. If using homemade the prep time will be longer.

CRISPY FRIED SWEET POTATOES

Steps:

• Boil sweet potatoes and cool.
• Dice sweet potatoes and set aside.
• In skillet, cook bacon and onion until tender.
• Add sweet potatoes and sprinkle with salt and sugar.
• Cook uncovered over medium heat until potatoes are crispy on the bottom.
• Turn and crisp the other side.

BACON RANCH POTATOES

Steps:

• Boil potatoes for 20 minutes. Drain and set aside to cool.
• While the potatoes are cooking, add bacon and onion to a hot skillet over medium heat. Cook for 10 to 12 minutes or until bacon is cooked and onions are softened and starting to caramelize. Remove from heat.
• Preheat oven to 325F. Spray a 2 quart casserole dish with cooking spray.
• Spread potatoes in the casserole dish to cover the bottom. Top evenly with onion and bacon mixture. Pour ranch dressing evenly over top and then sprinkle with Swiss cheese.
• Bake for about 22 to 25 minutes or until cheese is melted and starting to brown. Serve hot.

POTATO SALAD WITH CARAMELIZED ONION RECIPE

Steps:

• First, place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10 minutes or until the potatoes are tender. Drain, and allow to cool.
• In a frying pan over medium-high heat, add the bacon and cook until the bacon is starting to brown.
• Next, add the onion and cook until translucent.
• Add the brown sugar and Worcestershire sauce and mix. Cook for 5 minutes and then allow to cool.
• In a small bowl, combine the mayonnaise, Dijon mustard, and lemon juice.
• Once the potatoes, bacon, and onion are cool, add to a large bowl.
• Gently mix in the dressing.
• Serve & Enjoy.