(originally made 4/2004)
Made these tonight to serve with Citrus Crunch Chicken. Excellent! I
peeled the potatoes before I read the whole directions, but they still
turned out great. I also used 2T EV olive oil instead of the butter.
* Exported from MasterCook *
CRISPY POTATOES W/BACON/GARLIC/PARSLEY
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds red potatoes -- quartered with skin, (about 1 1/2-inch pieces)-- peeled
Kosher salt -- plus 1 teaspoon
3 pieces bacon -- cut into 1-inch pieces
1 tablespoon butter or oil -- (1 to 2)- 2T extra virgin olive oil
2 tablespoons chopped flat-leaf parsley leaves, used dried
1 large cloves garlic -- minced (1 to 2)
Freshly ground black pepper
Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.
Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. (Mine took longer to get tender, about 25 minutes) Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.
"Food Network, How to Boil water, shared by suzycreamcheese, TOH"