Potato Bacon Onion Garlic Bake at Diane Alejandre blog

Potato Bacon Onion Garlic Bake. Cook stirring occasionally for about 15 minutes or until the stock has reduced and the potatoes are tender and glazed. Preheat the oven to 400°f. Preheat the oven to 425°f. Line a large baking sheet with foil (or parchment*), and if you. Line a large sheet pan with parchment paper. Toss parboiled potatoes through the garlic parmesan mixture to evenly coat. Cut the potatoes in half. Scrub the potatoes to remove all dirt and then rinse and dry. Line a baking sheet with aluminum foil. Scrub the potatoes, and then dry them off with a paper towel. Raise the heat to bring to a small boil. Lower the heat and maintain a gentle simmer. Directly on the baking sheet, rub the potatoes with the oil and sprinkle all over with the salt. Season with salt and pepper. Prick each potato a few times all over with a fork, if you like (see note).

Potato, bacon, onion & garlic bake Supamart IGA
from supamartiga.com.au

Scrub the potatoes to remove all dirt and then rinse and dry. Rub them with olive oil and sprinkle salt over them. Prick each potato a few times all over with a fork, if you like (see note). Preheat the oven to 400°f. Toss parboiled potatoes through the garlic parmesan mixture to evenly coat. Directly on the baking sheet, rub the potatoes with the oil and sprinkle all over with the salt. Pour over the stock, it should barely cover the potatoes. Raise the heat to bring to a small boil. Preheat the oven to 425 degrees f. Cut the potatoes in half.

Potato, bacon, onion & garlic bake Supamart IGA

Potato Bacon Onion Garlic Bake Pour over the stock, it should barely cover the potatoes. Arrange the potatoes on the prepared baking sheet, cut side down, and in a single layer. Prick each potato a few times all over with a fork, if you like (see note). Lower the heat and maintain a gentle simmer. Preheat the oven to 425°f. Add more stock if need be. Poke them with a fork 4 times. Cook stirring occasionally for about 15 minutes or until the stock has reduced and the potatoes are tender and glazed. Pour over the stock, it should barely cover the potatoes. Season with salt and pepper. Raise the heat to bring to a small boil. Scrub the potatoes, and then dry them off with a paper towel. Roast the potatoes for 25 minutes, turning after 15 minutes with tongs or a spatula, until potatoes are browned and crisped at the edges. Toss parboiled potatoes through the garlic parmesan mixture to evenly coat. Cut the potatoes in half. Place them in a medium bowl.

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