Ingredients
6 medium unpeeled potatoes, boiled and chilled
4 slices bacon
3/4 tsp. salt
1 1/2 tsp. chili powder
2 Tbsp. chopped fresh parsley or 2 tsp. parsley flakes
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
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Cut potatoes into 1/4-inch slices; set aside. Cook bacon in skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside. Add salt and chili powder to skillet, stirring well. Add potatoes to skillet; gently stir to coat with seasoning. Spoon potatoes into a lightly greased 9-inch square baking dish. Sprinkle with bacon and parsley. Cover; bake at 350° for 25 minutes, or until thoroughly heated. Yields 6 servings.