BAKED YUKON POTATOES RECIPE RECIPES

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CRISP GARLIC YUKON GOLD POTATOES RECIPE - FOOD.COM



Crisp Garlic Yukon Gold Potatoes Recipe - Food.com image

Make and share this Crisp Garlic Yukon Gold Potatoes recipe from Food.com.

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8 serving(s)

Number Of Ingredients 5

1/4 cup extra virgin olive oil
salt & freshly ground black pepper
2 lbs small yukon gold potatoes, halved
6 medium garlic cloves, thinly sliced
2 tablespoons finely chopped flat leaf parsley

Steps:

  • Preheat the oven to 400°F Brush a baking sheet with 1 tablespoon of the oil and sprinkle with salt and pepper.
  • Arrange the gold potatoes on the baking sheet, cut side down, and bake for 45 minutes, or until crisp and golden brown. Transfer the potatoes to a bowl.
  • Heat the remaining 3 tablespoons of oil in a large skillet. Add the garlic and cook over moderately low heat, stirring, until crisp and lightly browned; do not let the garlic get too brown or it will be bitter.
  • Pour the garlic and oil over the potatoes, add the parsley and toss. Season with salt and pepper and serve at once.

Nutrition Facts : Calories 162.1, FatContent 6.9, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 5.6, CarbohydrateContent 23.6, FiberContent 2.1, SugarContent 1, ProteinContent 2.3

OVEN ROASTED YUKON GOLD POTATOES - RECIPES - FAXO



Oven Roasted Yukon Gold Potatoes - Recipes - Faxo image

This side dish is made with melt in your mouth Yukon Gold potatoes that are boiled and then baked and topped with thick bacon, garlic, cheese, coarse salt and parsley.

Provided by Janet Urciuoli

Prep Time 45 minutes

Cook Time 60 minutes

Number Of Ingredients 8

1 Tbsp olive oil
1/2 lb hickory smoked, thick sliced bacon
3 1/2 lbs Yukon Gold Potatoes, scrubbed
2 cloves garlic, minced
1/4 cup Parmigiano-Reggiano, freshly grated
coarse salt
fresh ground pepper
fresh parsley

Steps:

  • Place potatoes in a large pot filled with salted water until potatoes are covered by 2-3 inches of water. Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender. Meanwhile,place bacon in freezer for about 10 minutes easier cutting. Slice bacon strips in half, then cut into 1/2-inch pieces. Cook bacon in a skillet until golden, flexible, but not crunchy. Remove bacon to a plate lined with paper towels. Reserve the bacon drippings. Check potatoes and if fork tender, drain and allow to cool. While potatoes are cooling, preheat the oven to 425 degrees. Mince the garlic and parsley and grate the Parmigiano-Reggiano. Prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. Once the potatoes are cool, peel and cut in half, or quarter if potatoes are large. Place cut side down on prepared pan and sprinkle with coarse salt and freshly ground pepper. Place in 425 degree oven for 35-40 minutes. Rotate potatoes halfway through the baking time to ensure an even color. Reduce temperature to 375 degrees, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano. Add more salt and pepper if desired. Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted. Remove from oven and sprinkle with fresh parsley. Makes 4-6 servings

Nutrition Facts : ServingSize 1 bowl, Calories 295 cal

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