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Tuesday, August 25, 2015

Sliced Potatoes With Bacon And Parsley

Ingredients

  • Servings: 9
  • 4 pounds small yukon gold potatoes, peeled and sliced
  • 1 tablespoon coarse salt
  • 1/2 cup apple cider vinegar
  • 1 tablespoon sugar
  • 2 teaspoons coarse salt
  • 1 pound bacon, cut into 1/2 inch pieces
  • 1 cup diced onion
  • 2 cups beef broth
  • 1/2 cup chopped fresh parsley

Recipe

    Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins

  • 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.
  • 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.
  • 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.
  • 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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