Recipes




Delicious Potatoes




A dear friend came over to visit recently and brought dinner with her (how about that???)  She parboiled some baking potatoes until they were almost tender. She  then sliced them and finished baking them in the oven with butter until they were done.  She left the leftovers with me and I tweeked this recipe to serve them the second time.  I quartered the slices and did not cook them as long because the potatoes were already done.  Yummy!

1 Tbsp. olive oil
1/2 lb. bacon
3 1/2 lbs. potatoes
2 clove minced garlic
1/4 cup freshly grated parmigiana-Reggiano cheese
salt/pepper to taste
fresh parsley 


Scrub or peel potatoes and place in a large pot.  Fill the pot with water until potatoes are covered by 2-3 inches.  Bring water to boil and cook 12-15 minute or until fork tender

Cut bacon into 1/2 inch pieces.  Saute until golden, but still flexible.  Drain on paper towel.  Reserve drippings.

When potatoes are fork tender,  drain and cool. Preheat oven to 425 degrees.  Mince garlic and parsley.  Grate cheese.  Brush baking sheet with 1 Tbsp. olive oil and half the bacon drippings.  Quarter the potatoes.  Place potatoes on the baking sheet.  Sprinkle with salt and pepper.  Bake for 35-40 minutes.  Rearrange the potatoes half way through.  Reduce temperature to 375 degrees.  Sprinkle the bacon, garlic and cheese evenly on the potatoes.  Bake another 15-20 minutes until cheese is melted. 

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