Food recipes
Buttermilk-Parsley Spuds With Bacon Indeed!
Buttermilk-Parsley Spuds With Bacon Indeed! Ingredients: potatoes, raw, skin salt, table salt, table oil, canola bacon, meatless parsley, fresh water, bottled, generic onions, spring or scallions (includes tops and bu...
Buttermilk-Parsley Spuds With Bacon Indeed!
Ingredients:
potatoes, raw, skin
salt, table
salt, table
oil, canola
bacon, meatless
parsley, fresh
water, bottled, generic
onions, spring or scallions (includes tops and bulb), raw
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
spices, pepper, black
Directions:
Preheat oven to 375 degrees.
Butter a shallow 2 or 3 quart baking dish.
Place the Yukon potatoes in a pot with enough water to cover.
Add 1 tablespoon of salt to the water.
Bring water to the boil over medium-high heat.
Boil the potatoes for approximately 15 minutes or until tender.
Drain.
Set pot aside.
Heat the oil in a large skillet over medium heat.
Add bacon, cook until crisp but NOT burnt.
Pour off half the bacon drippings; add the hot water, cook 1 mintue.
Next add the parsely, cook another 3-4 minutes.
Lastly, add the scallions; cooking for about 30 seconds.
Place the buttermilk, butter, remaining 1 teaspoon salt and the black pepper in the same pot used to boil the potatoes.
Bring to simmer over medium heat.
(The buttermilk will look curdled and that is okay.)
Add the cooked potatoes, mashing with a potato masher.
Stir in the bacon/parsley mixture.
Spoon the potatoes into the prepared baking dish.
Leave the top uneven with "peaks"; do not smooth out.
Bake for 30 minutes or until browned on edges and peaks.
Ingredients:
potatoes, raw, skin
salt, table
salt, table
oil, canola
bacon, meatless
parsley, fresh
water, bottled, generic
onions, spring or scallions (includes tops and bulb), raw
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
spices, pepper, black
Directions:
Preheat oven to 375 degrees.
Butter a shallow 2 or 3 quart baking dish.
Place the Yukon potatoes in a pot with enough water to cover.
Add 1 tablespoon of salt to the water.
Bring water to the boil over medium-high heat.
Boil the potatoes for approximately 15 minutes or until tender.
Drain.
Set pot aside.
Heat the oil in a large skillet over medium heat.
Add bacon, cook until crisp but NOT burnt.
Pour off half the bacon drippings; add the hot water, cook 1 mintue.
Next add the parsely, cook another 3-4 minutes.
Lastly, add the scallions; cooking for about 30 seconds.
Place the buttermilk, butter, remaining 1 teaspoon salt and the black pepper in the same pot used to boil the potatoes.
Bring to simmer over medium heat.
(The buttermilk will look curdled and that is okay.)
Add the cooked potatoes, mashing with a potato masher.
Stir in the bacon/parsley mixture.
Spoon the potatoes into the prepared baking dish.
Leave the top uneven with "peaks"; do not smooth out.
Bake for 30 minutes or until browned on edges and peaks.