Potato and Mushroom Oven Fry |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Needed a side dish for soup on a cold Autumn day. Decided to fry up some potatoes and add some veggies for zest. This could be served for the once in a while decadent meal or to make it less fatty, drain off 3/4 of the bacon fat and skip the step to fry the potatoes before adding to the dish in the oven. Ingredients:
6 small potatoes, cubed |
1 leek, white part chopped |
4 garlic cloves, minced |
1 pint mushroom, sliced |
6 slices bacon (i used thick cut bacon) |
vegetable oil, for frying |
Directions:
1. Place bacon in oven safe dish and then place dish in oven at 400F to render.
2. Meanwhile, place chopped potatoes into water to cover and bring to a boil. Boil till just tender, about 8 minutes.
3. Drain potatoes and set aside.
4. Heat the vegetable oil for frying the potatoes, make sure it is very hot.
5. When bacon has rendered, pull from oven and add cut vegetables to pan. Set pan aside while frying the potatoes.
6. Fry up the potatoes in batches for about 3 to 5 minutes each. As each batch is done, drain and place in the dish with the bacon and vegetables.
7. When all potatoes are in dish, place dish back into oven for 15 to 20 minutes, till raw vegetables are soft and just turning golden.
|
|