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Crispy Potato Bake

Crispy Potato Bake

This Crispy Potato Bake is super easy to make and ridiculously satisfying (I mean, CARBS!).

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Servings: 6 servings

Calories: 371 kcal per serving

Ingredients

  • 10 - russet potatoes
  • 1 - sweet onion
  • 3 tablespoons - butter
  • 2 tablespoons - olive oil
  • 1 tsp - salt and pepper
  • 1 tbsp - fresh rosemary
  • 3 strips - bacon

Instructions

  1. Pre-heat the oven to 375 degrees F. Grease a 9x9 baking dish.
  2. Slice the potatoes about as thin as you can. This is best done with a very sharp knife. As you're slicing, do your best to keep the potato together so that it can be arranged in the tray properly. Once sliced, neatly arrange the potatoes in the dish. You can split a couple of the potatoes up to best fit snug in the dish.
  3. Wedge the onion slices in between slices of the potatoes and sprinkle with the chopped rosemary.
  4. In a small bowl, melt the butter and mix in the olive oil, salt, and some freshly cracked black pepper. Brush ~1/3 of the butter mixture over top of the potatoes. Set the rest aside.
  5. Cover and bake for 45 minutes. Remove from the oven, brush with another 1/3 of the butter mixture and bake for an additional 45 minutes, uncovered. Watch it the last 15 minutes to make sure it isn't burning.
  6. Remove from the oven, brush with the remaining butter mixture and top with parsley/ chives and bacon bits. ENJOY!

Nutrition

Energy: 371 kcal | Total Fat: 13 g | Saturated: 5 g | Trans: 0 g | Cholesterol: 24 mg | Total Carbs: 56 g | Fiber: 4 g | Sugars: 3 g | Proteins: 9 g | Sodium: 563 mg | Polyunsaturated: 1 g | Monounsaturated: 6 g

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