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Roast Bacon and Onion Potatoes

By The Canadian Living Test Kitchen

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Roast Bacon and Onion Potatoes

This recipe makes 8 servings

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Nutritional Info

Per each of 8 servings: about -
cal 171
pro 5 g
total fat 4 g
sat. fat 2 g
carb 29 g
fibre 2 g
chol 10 mg
sodium 404 mg
% RDI: -
calcium 2
iron 4
vit A 1
vit C 18
folate 6

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 crosswise
  • 1 tbsp butter
  • 1 onion, diced
  • 8 Yukon Gold potatoes, (about 3 lb/1.5 kg)
  • 2 cups sodium-reduced chicken stock
  • 1/2 tsp salt
  • 1/2 tsp pepper

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

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