Sliced Potatoes with Bacon and Parsley

Sliced Potatoes with Bacon and Parsley

5 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    50 m
  • Ready In

    1 h 15 m
Michele O'Sullivan
Recipe by  Michele O'Sullivan

“A great side dish. You can substitute baby Yukon Gold potatoes for the regular ones; adjust cooking time accordingly.”

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Adjust Servings

Original recipe yields 9 servings



  1. Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are just tender when pierced with a knife. Do not overcook. Drain, cool, and transfer to a bowl.
  2. While the potatoes cook, combine the vinegar, sugar, and remaining salt in a small saucepan and place over medium heat until sugar is dissolved. Drizzle over the potatoes, and gently toss to coat.
  3. Saute bacon in a large skillet placed over medium-low heat, stirring frequently until browned and crisp. Remove with a slotted spoon; drain on paper towels. Drain excess fat from skillet, leaving a thin coat of bacon grease in skillet.
  4. Saute onions in skillet with the reserved bacon grease until translucent but not browned. Pour in the beef broth and bring to a boil over high heat. Reduce heat to a simmer and cook until reduced by half; about 20 minutes. Pour the broth mixture over the potatoes, and sprinkle with the bacon and chopped parsley. Gently stir, and serve immediately.

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Reviews (5)

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i dont think the directions are quite complete. what about the vineagr & sugar mixture?????



This ended up being a good dish for us--but I modified it a lot in order for it to work. I can't imagine bf liking that much vinegar, so I only put in a splash or too, and I cut down the amount of beef broth as well. Instead of mixing all the liquids separately, I browned garlic instead of onion with the bacon, then added all the liquid and sugar (left out the salt bc bacon is plenty salty on it's own) and reduced it for about ten minutes, then poured over the potatoes. Although I like how sliced potatoes look, I'm not a fan of them in this dish since they fall apart and aren't easy to eat, so they are probably better diced. All in all, this has great potential but I completely modified it to make it palatable in our house, so we wouldn't have liked the recipe as is. thanks for the recipe!



Potatoes were way too vinegary, and the flavors just didn't meld. Also, it made ALOT...ended up throwing out most of it.

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Amount Per Serving (9 total)

  • Calories
  • 269 cal
  • 13%
  • Fat
  • 7.3 g
  • 11%
  • Carbs
  • 39.8 g
  • 13%
  • Protein
  • 11.3 g
  • 23%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 1553 mg
  • 62%

Based on a 2,000 calorie diet



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Mashed Potatoes with Fried Mushroom, Bacon, and Onion


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