Sliced Potatoes with Bacon and Parsley Recipe -
Sliced Potatoes with Bacon and Parsley Recipe
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Sliced Potatoes with Bacon and Parsley

Recipe by  

"A great side dish. You can substitute baby Yukon Gold potatoes for the regular ones; adjust cooking time accordingly."

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Ingredients Edit and Save

Original recipe makes 9 servings Change Servings
  • PREP

    25 mins
  • COOK

    50 mins

    1 hr 15 mins


  1. Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are just tender when pierced with a knife. Do not overcook. Drain, cool, and transfer to a bowl.
  2. While the potatoes cook, combine the vinegar, sugar, and remaining salt in a small saucepan and place over medium heat until sugar is dissolved. Drizzle over the potatoes, and gently toss to coat.
  3. Saute bacon in a large skillet placed over medium-low heat, stirring frequently until browned and crisp. Remove with a slotted spoon; drain on paper towels. Drain excess fat from skillet, leaving a thin coat of bacon grease in skillet.
  4. Saute onions in skillet with the reserved bacon grease until translucent but not browned. Pour in the beef broth and bring to a boil over high heat. Reduce heat to a simmer and cook until reduced by half; about 20 minutes. Pour the broth mixture over the potatoes, and sprinkle with the bacon and chopped parsley. Gently stir, and serve immediately.
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Reviews More Reviews

Nov 01, 2003

i dont think the directions are quite complete. what about the vineagr & sugar mixture?????

Dec 11, 2011

This ended up being a good dish for us--but I modified it a lot in order for it to work. I can't imagine bf liking that much vinegar, so I only put in a splash or too, and I cut down the amount of beef broth as well. Instead of mixing all the liquids separately, I browned garlic instead of onion with the bacon, then added all the liquid and sugar (left out the salt bc bacon is plenty salty on it's own) and reduced it for about ten minutes, then poured over the potatoes. Although I like how sliced potatoes look, I'm not a fan of them in this dish since they fall apart and aren't easy to eat, so they are probably better diced. All in all, this has great potential but I completely modified it to make it palatable in our house, so we wouldn't have liked the recipe as is. thanks for the recipe!


6 Ratings

Sep 19, 2006

Potatoes were way too vinegary, and the flavors just didn't meld. Also, it made ALOT...ended up throwing out most of it.

Jun 14, 2005

It says in step#2 to drizzle the vinegar/sugar mixture over the potatoes...

Mar 07, 2011

I have to agree with the others- it's too much vinegar. I added some cheese on top and baked the whole thing. Not bad after that.


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  • Calories
  • 269 kcal
  • 13%
  • Carbohydrates
  • 39.8 g
  • 13%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 11.3 g
  • 23%
  • Sodium
  • 1553 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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