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
- 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
MethodIn 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
- Iron 4.0
- Folate 6.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 18.0