Roast Bacon and Onion Potatoes
By The Canadian Living Test Kitchen
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This recipe makes 8 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per each of 8 servings: about |
- |
|
cal |
171171 cal |
|
pro |
5 g5g pro |
|
total fat |
4 g4g total fat |
|
sat. fat |
2 g2g sat. fat |
|
carb |
29 g29g carb |
|
fibre |
2 g2g fibre |
|
chol |
10 mg10mg chol |
|
sodium |
404 mg404mg sodium |
|
% RDI: |
- |
|
calcium |
22 calcium |
|
iron |
44 iron |
|
vit A |
11 vit A |
|
vit C |
1818 vit C |
|
folate |
66 folate |
Roasting potatoes in chicken stock makes the bottoms melt-in-your-mouth soft while the tops brown and crisp.
Ingredients
- 4 oz thick-sliced bacon , sliced crosswise4 4oz ozthick-sliced bacon, sliced crosswise
- 1 tbsp butter 1 1tbsp tbspbutter
- 1 onion , diced1 1oniononions, diced
- 8 Yukon Gold potatoes , (about 3 lb/1.5 kg)8 8Yukon Gold potatoYukon Gold potatoes, (about 3 lb/1.5 kg)
- 2 cups sodium-reduced chicken stock 2 2cups cupssodium-reduced chicken stock
- 1/2 tsp salt 1/2 1/2tsp tspsalt
- 1/2 tsp pepper 1/2 1/2tsp tsppepper
Preparation
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.)
Source : Canadian Living Magazine: March 2008