Sliced Potatoes with Bacon and Parsley

Sliced Potatoes with Bacon and Parsley

Michele O'Sullivan

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

1 h 15 m servings 269 cals
Serving size has been adjusted!
Original recipe yields 9 servings

Nutrition

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 1553 mg
  • 62%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

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

Most helpful critical review

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...

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

Julia Child’s recipe for French Potato Salad, which I’m very familiar with and like, is very similar to this recipe so I knew it had good bones. I knew that even if I had to tweak it a little I...

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...

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

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

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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