Bacon Braised Potatoes



Ingredients:
ii strips crisp thick cutting bacon, diced
1 large onion, halved the thinly sliced
ii lb mixed Betty Crocker Fresh Baby Red together with Yellow Potatoes
three sprigs' worth of thyme leaves
1/2 teaspoon freshly solid soil dark pepper
1/4 teaspoon body of body of water salt
three cups chicken stock
1 oz crumbled Gorgonzola

Directions:
Saute the bacon inward high-walled, lidded pot until crisp. Drain the bacon grease from the pot.

In a unmarried layer, accommodate all of the potatoes together with onions into the bottom of the pot.  Cook for 1-2 minutes without stirring. Add the thyme, pepper, common salt together with chicken stock. Bring to a boil. Reduce estrus together with partially encompass amongst a lid. Continue to boil for xx minutes or until the broth has evaporated to the indicate of exclusively reaching the halfway indicate of the potatoes.


Carefully usage the dorsum of a spoon to gently crevice the peel of each of the potatoes. Raise the estrus slightly together with maintain to produce until all of the broth has evaporated together with the potatoes  have browned on the underside, almost 10 minutes. Flip the potatoes together with produce the other side for almost v minutes. Remove from heat. Sprinkle amongst Gorgonzola. Serve immediately.


My thoughts:
When the folks at Betty Crocker asked me to come upwardly up amongst a recipe showcasing the versatility of potatoes, I knew the method I wanted to use. It is really uncomplicated but non 1 I run into really often. You are basically braising the potatoes inward but a flake of liquid thence slap-up their skins together with allowing them to caramelize. It is based on an quondam French method but I jazzed it upwardly (and honestly, gilt the lily) past times adding bacon, onions together with but a sprinkle of cheese at the end. The The potatoes are positively dripping amongst season together with the onions caramelize amongst virtually no endeavour on your purpose together with the whole dish is but a the most savory, smoky, decadent manner to serve potatoes. I similar using babe potatoes, I most oftentimes usage the yellow-fleshed varieties or the mixed pocketbook of cherry-red white together with bluish if I tin find* them but fingerlings move good too. Don't usage cutting upwardly or whole large potatoes because the texture volition non live on right together with all of the yummy crispness volition live on missing.


*blue potatoes convey been oddly absent from the stores lately, fifty-fifty inward tater chip form. Blue tater blight?

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