Bacon Butter Potatoes Oktoberfest Style Recipes
AUTHENTIC GERMAN POTATO SALAD
This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!
Provided by Angela Louise Miller
Categories Salad Potato Salad Recipes No Mayo
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
- Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 32.2 g, Cholesterol 9.9 mg, Fat 3.9 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 796 mg, Sugar 11 g
BACON -BUTTER POTATOES OKTOBERFEST STYLE
From Oct 2007 issue of Sunset Magazine. A totally new way ( for me) to cook potatoes. Had to substitute several items, but still was very good. No Ale so used Coors reg. beer, added 2 tsp balsamic vinegar & 1 tsp molasses. Had only Yukon potatoes and Hormel real bacon bits. Made 1/2 recipe, and enough leftovers I fried the leftovers the next day for breakfast. The orginial recipe says 12-16. 1/2 served Dh and I for dinner and breakfast leftovers. I use Kosher salt. Great side dish to serve with German-style sausages cooked in the ale, cole slaw and pickled beets. The potatoes are a little work but the end result is delicious. Dh says to make these again and again. The recipe I have included is the original.
Provided by Mort B
Categories Potato
Time 35m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Bring Ale to a boil in a 5-6 qt saucepot that will hold a steamer basket. Cut potatoes in bite size pieces and put into steamer basket and cover & steam for 15 minutes on low or until tender. Take off heat and keep warm over ale.
- Meanwhile cook bacon in a frypan over med. heat until crisp. Remove and drain off fat, but do not wipe out pan. Saute onions in butter in pan on med. Cook until starting to brown about 10 minutes.
- Place cooked potatoes in serving bowl. Put 3/4 of reserved ale into the fry pan, scraping up bits, add bacon to ale and onions, heat through and pour over potatoes adding salt and pepper toss gently. Serve hot or warm.
Nutrition Facts : Calories 239.1, Fat 10.9, SaturatedFat 4.7, Cholesterol 20.4, Sodium 164.7, Carbohydrate 26.8, Fiber 2.7, Sugar 1.8, Protein 5
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- Clean the potatoes and boil them skins on in salted water until they soften but retain some of their firmness.
- While the potatoes are boiling cut the bacon in thin strips (or dice it) and thinly slice the onions. In a skillet over medium heat cook the bacon until crispy. Remove and drain over paper towel. In the rendered fat also over medium heat cook the onions until they begin to get crispy, then remove from the skillet and set aside.
- While the bacon & onions are cooking check on the boiling potatoes.** When you can pierce them with a fork but they still have a bit of firmness to them pour out the hot water and run cold water over them.
- As soon as the potatoes have cooled off enough to be comfortable to touch peel the skins (optional) and cut them into circles, semi-circles or dice them - your choice.
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