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Wednesday, December 8, 2010

Deluxe Hassleback Potatoes

I tired this recipe with the Oven Lemon Honey chicken, .....Great  accompaniment, the flavors go together wonderfully.  I liked these potatoes but am not sure if I like them MORE than the original.  You try them and let me know.  :-)  I got this recipe from Kayotic Kitchen, here, she has some awesome recipes.

Ingredients:  6 medium potatoes
5 bacon strips
1 tomato
1 large garlic clove
2 tbsp butter
chicken broth
dried basil

Cut the bacon slices in 4 and thinly slice the tomatoes. Cut those slices in half.   
Peel and wash the potatoes. Use about  2 potatoes per person.  (If they don't all get eaten you'll have a nice leftover)   Place the potato on a spoon with the flat side down.  Cut the potatoes across at about 1/4 to 1/2 inch intervals. Season the potatoes with salt and pepper. Try to get some between the slices as well.  Alternately put bacon and tomato between the slices.   Sprinkle them with a hint of dried basil. Don't overdo the basil.   In a cast iron skillet or oven proof skillet add  1 1/2 tbsp butter.  Add the garlic before the butter gets really hot. We want to flavor the butter without burning the garlic. Cook for a minute.  Add the potatoes to the skillet.  Pour in enough chicken stock to cover the potatoes between 1/3 to halfway.  Bring the liquid to a boil.  Top the potatoes with the grated Parmesan.   Then put the  skillet to the oven and bake at 350F  for 35 to 40 minutes. Until the potatoes are tender and the cheese is golden brown. The liquid will cook down and the starch will turn it into a thick sauce sticking to the potatoes.
Yet another great side dish to try.
Thanks for stopping by,  have a wonderful day and Remember to Find the Time to Do ALL the things YOU love.

1 comment:

The Country Rose said...

Those look really good and I'll bet they were very tasty!


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