Roast Bacon and Onion Potatoes

Author: Canadian Living

Roasting potatoes in chicken stock makes the bottoms melt-in-your-mouth soft while the tops brown and crisp.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: March 2008

Ingredients

  • 4 oz thick-sliced bacon sliced crosswise
  • 1 tablespoon butter
  • 1 onion diced
  • 8 Yukon Gold potatoes (about 3 lb/1.5 kg)
  • 2 cups sodium-reduced chicken stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

In skillet, fry bacon over medium-high heat for about 6 minutes or until golden and crisp. Using slotted spoon, transfer to roasting pan. Drain fat from skillet.

Add butter to skillet; cook onion over medium heat for about 8 minutes or until tender and light golden. Add to bacon.

Meanwhile, peel potatoes; cut into 2-inch (5 cm) chunks. Arrange over onion; pour in stock. Sprinkle with salt and pepper.

Roast in 425°F (220°C) oven for about 50 minutes or until tender and edges are crisped. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours. Reheat in 425°F/220°C oven for about 10 minutes.)

Nutritional facts Per each of 8 servings: about

  • Sodium 404 mg
  • Protein 5 g
  • Calories 171.0
  • Total fat 4 g
  • Cholesterol 10 mg
  • Saturated fat 2 g
  • Total carbohydrate 29 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roast Bacon and Onion Potatoes

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