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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- 1Place bacon in oven safe dish and then place dish in oven at 400F to render.
- 2Meanwhile, place chopped potatoes into water to cover and bring to a boil. Boil till just tender, about 8 minutes.
- 3Drain potatoes and set aside.
- 4Heat the vegetable oil for frying the potatoes, make sure it is very hot.
- 5When bacon has rendered, pull from oven and add cut vegetables to pan. Set pan aside while frying the potatoes.
- 6Fry 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.
- 7When 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