Sliced Potatoes with Bacon and Parsley Recipe

Ingredients
<br>- 4 pounds small Yukon Gold potatoes, peeled and sliced
<br>- 1 tablespoon coarse salt
<br>- ½ cup apple cider vinegar
<br>- 1 tablespoon white sugar
<br>- 2 teaspoons coarse salt
<br>- 1 pound bacon, cut into 1/2 inch pieces
<br>- 1 cup diced onion
<br>- 2 cups beef broth
<br>- ½ cup chopped fresh parsley
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 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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Ingredients
- 4 pounds small Yukon Gold potatoes, peeled and sliced
- 1 tablespoon coarse salt
- ½ cup apple cider vinegar
- 1 tablespoon white sugar
- 2 teaspoons coarse salt
- 1 pound bacon, cut into 1/2 inch pieces
- 1 cup diced onion
- 2 cups beef broth
- ½ cup chopped fresh parsley

Directions
step 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.
step 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.
step 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.
step 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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