Sliced Potatoes with Bacon and Parsley

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

Step: 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.

Step: 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.

Step: 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.

Step: 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.

Per Serving: 269 calories; protein 11.3g; carbohydrates 39.8g; fat 7.3g; cholesterol 18.3mg; sodium 1552.8mg.

Getting stay in and make food your food instead of dining out is already a process in the best direction if you’re more point on eating healthier. There’s no best way to know precisely what’s going into the food you’re eat than by making it homemade Mastering the main dish is only half the battle , like that . And once you’ve mastering your chicken, steak, or fish, that is time to make your attention to the ever- focusing side dishes.

A side dish would easily make down of your health goals, as sugar , sodium, fat, and calories can all get rather high quickly if you’re not careful . But with our healthy side dish recipes, you won’t ever run into that mistakes .