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Bacon Braised Potatoes



Ingredients:
ii strips crisp thick cutting bacon, diced
1 large onion, halved the thinly sliced
ii lb mixed Betty Crocker Fresh Baby Red together with Yellow Potatoes
3 sprigs' worth of thyme leaves
1/2 teaspoon freshly enterprise reason nighttime pepper
1/4 teaspoon trunk of trunk of H2O salt
3 cups chicken stock
1 oz crumbled Gorgonzola

Directions:
Saute the bacon inward high-walled, lidded pot until crisp. Drain the bacon grease from the pot.

In a single layer, adjust all of the potatoes together with onions into the bottom of the pot.  Cook for 1-2 minutes without stirring. Add the thyme, pepper, mutual tabular array salt together with chicken stock. Bring to a boil. Reduce rut together with partially comprehend alongside a lid. Continue to boil for 20 minutes or until the broth has evaporated to the signal of solely reaching the halfway signal of the potatoes.


Carefully usage the back of a spoon to gently fissure the peel of each of the potatoes. Raise the rut slightly together with hold to create until all of the broth has evaporated together with the potatoes  have browned on the underside, close 10 minutes. Flip the potatoes together with create the other side for close v minutes. Remove from heat. Sprinkle alongside Gorgonzola. Serve immediately.


My thoughts:
When the folks at Betty Crocker asked me to come upwardly upwardly upwardly alongside a recipe showcasing the versatility of potatoes, I knew the method I wanted to use. It is actually simple simply not 1 I encounter actually often. You are basically braising the potatoes inward simply a flake of liquid thence smashing their skins together with allowing them to caramelize. It is based on an former French method simply I jazzed it upwardly (and honestly, aureate the lily) past times times adding bacon, onions together with simply a sprinkle of cheese at the end. The The potatoes are positively dripping alongside flavour together with the onions caramelize alongside virtually no endeavor on your utilization together with the whole dish is simply a the most savory, smoky, decadent agency to serve potatoes. I like using baby potatoes, I most oftentimes usage the yellow-fleshed varieties or the mixed traveling pocket of cherry-red white together with bluish if I tin give the sack find* them simply fingerlings deed skillful too. Don't usage cutting upwardly or whole large potatoes because the texture testament not alive on correct together with all of the yummy crispness testament alive on missing.


*blue potatoes select been oddly absent from the stores lately, level inward tater flake form. Blue tater blight?
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