Sliced Potatoes with Bacon and Parsley recipe
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Ingredients
- 4 pounds small Yukon Gold potatoes, peeled and sliced 1 tablespoon coarse salt ½ cup apple cider vinegar 1 tablespoon white sugar 2 teaspoons coarse salt 1 pound bacon, cut into 1/2 inch pieces 1 cup diced onion 2 cups beef broth ½ cup chopped fresh parsley
Nutrition Info
- 269.3 caloriescarbohydrate: 39.8 gcholesterol: 18.3 mgfat: 7.3 gfiber: 3.7 gprotein: 11.3 gsaturatedFat: 2.4 gservingSize: -sodium: 1552.8 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Sliced Potatoes with Bacon and Parsley
Directions
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Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are just tender when pierced with a knife. Do not overcook. Drain, cool, and transfer to a bowl.
While the potatoes cook, combine the vinegar, sugar, and remaining salt in a small saucepan and place over medium heat until sugar is dissolved. Drizzle over the potatoes, and gently toss to coat.
Saute bacon in a large skillet placed over medium-low heat, stirring frequently until browned and crisp. Remove with a slotted spoon, drain on paper towels. Drain excess fat from skillet, leaving a thin coat of bacon grease in skillet.
Saute onions in skillet with the reserved bacon grease until translucent but not browned. Pour in the beef broth and bring to a boil over high heat. Reduce heat to a simmer and cook until reduced by half, about 20 minutes. Pour the broth mixture over the potatoes, and sprinkle with the bacon and chopped parsley. Gently stir, and serve immediately.