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    You are in: Home / Recipes / Potato and Mushroom Oven Fry Recipe
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    Potato and Mushroom Oven Fry

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Cookworm's Note:

    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.

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    Units: US | Metric


    1. 1
      Place bacon in oven safe dish and then place dish in oven at 400F to render.
    2. 2
      Meanwhile, place chopped potatoes into water to cover and bring to a boil. Boil till just tender, about 8 minutes.
    3. 3
      Drain potatoes and set aside.
    4. 4
      Heat the vegetable oil for frying the potatoes, make sure it is very hot.
    5. 5
      When bacon has rendered, pull from oven and add cut vegetables to pan. Set pan aside while frying the potatoes.
    6. 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. 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.

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    Nutritional Facts for Potato and Mushroom Oven Fry

    Serving Size: 1 (218 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 251.8
    Calories from Fat 94
    Total Fat 10.5 g
    Saturated Fat 3.4 g
    Cholesterol 15.4 mg
    Sodium 203.4 mg
    Total Carbohydrate 33.3 g
    Dietary Fiber 4.2 g
    Sugars 2.3 g
    Protein 7.1 g

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