Right here is a pile of perfectly made home fries. I'm not exaggerating when I say this was THE BEST dish of roasted potatoes I've ever had, and that's a big statement. The bacon had the perfect chewy-crunch, and the potatoes were crispy, tender, and seasoned just right. Serve these up with eggs and big cup of coffee for breakfast, or as a side to any dinner. You'll love, love, love these. Serves 6 Ingredients: 8 slices bacon 3 large Russet potatoes (red skin potatoes would work just fine too) Kosher salt and black pepper, to taste Reduced fat shredded cheddar cheese Directions: 1. Lay the strips of bacon onto a baking sheet, and place into a COLD oven. Set the oven to 400 degrees, and check on the bacon after 16 minutes. I baked mine for 18 minutes (I like my bacon to be crunchy, but not burnt). For extra crispy bacon, bake for an additional minute or two. 2. Peel the potatoes and cut into ½” to ¾” size pieces. Season with salt and pepper. 3. When the bacon is ready, set it aside on a plate, and leave 2-3 Tablespoons of bacon grease on the baking sheet. Spread the potatoes out onto the baking sheet in an even layer, and bake for 20 minutes. Flip the potatoes, and bake another 20 minutes. Flip once more, and bake another 15 minutes. 4. Cut the bacon into small pieces. Sprinkle the bacon and as much cheese as you like over the top of the potatoes and bake 2-3 minutes, or until the cheese has melted.
These are so good dunked in ketchup or sour cream. They’re also perfect just on their own. Enjoy!
0 Comments
Your comment will be posted after it is approved.
Leave a Reply. |
Archives
August 2017
Categories
All
|