Sliced Potatoes with Bacon and Parsley You Have To Try

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Sliced Potatoes with Bacon and Parsley

"A brilliant facet dish. You can substitute infant Yukon Gold potatoes for the normal ones; regulate cooking time as a consequence."

Ingredients :

4 kilos small Yukon Gold potatoes, peeled and sliced
1 tablespoon coarse salt
half cup apple cider vinegar
1 tablespoon white sugar
2 teaspoons coarse salt
1 pound bacon, cut into 1/2 inch pieces
1 cup diced onion
2 cups red meat broth
half cup chopped clean parsley

Instructions :

Prep : 25M	Cook : 9M	Ready in : 1H15M

Place potatoes in a big pot with enough water to cover by way of numerous inches. Bring to a boil over high warmth, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are just gentle whilst pierced with a knife. Do no longer overcook. Drain, cool, and transfer to a bowl.
While the potatoes prepare dinner, combine the vinegar, sugar, and final salt in a small saucepan and vicinity over medium warmth till sugar is dissolved. Drizzle over the potatoes, and lightly toss to coat.
Saute bacon in a large skillet located over medium-low heat, stirring frequently till browned and crisp. Remove with a slotted spoon; drain on paper towels. Drain extra fat from skillet, leaving a thin coat of bacon grease in skillet.
Saute onions in skillet with the reserved bacon grease until translucent but now not browned. Pour within the red meat broth and produce to a boil over excessive warmness. Reduce warmness to a simmer and prepare dinner till reduced through half; about 20 mins. Pour the broth mixture over the potatoes, and sprinkle with the bacon and chopped parsley. Gently stir, and serve right away.

Notes :

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