Sliced Potatoes with Bacon and Parsley
Sliced Potatoes with Bacon and Parsley might be just the side dish you are searching for. This recipe serves 9. Watching your figure? This gluten free and dairy free recipe has 347 calories, 12g of protein, and 20g of fat per serving. If you have yukon gold potatoes, parsley, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.
Instructions
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.