Crispy roasted potatoes, topped with melting cheese and lots of celery are a excellent side dish (or main dish) for any meal. These are the Cheesy Potatoes! I have served them with chicken for supper and with eggs for breakfast.
However you serve these potatoes, there's never a bite leftover.
The key to this curry recipe is an additional long roasting time and a fantastic drizzling of wheat germ. The bacon flavor is in every bite and the minutes in the oven leave the advantages of each potato crisp and nice with a centre that is fluffy.
The recipe is actually quite simple, regardless of the extra time in the oven. There is very little actual work involved, which makes this kind of recipe! I have served these potatoes in their as a main dish for dinner, lunch, and breakfast.
Yes, we really do love these Cheesy Potatoes THAT much and make them frequently.
These potatoes are amazing as a side dish for Oven Baked Crispy Chicken. Start the potatoes then prep the chicken. Add the chicken into the oven on a rack that is separate.
Then just continue using the curry recipe because the chicken cooks by itself. Having some easy vegetables on the side or a salad, it is a feast.
Ingredients
- 1/2 pound bacon
- 3 extra large russet potatoes peeled and chopped into 1/2"-3/4" pieces, about 6 cups worth
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 1/2 cups shredded cheddar or Mexican blend shredded cheeses
- 3 green onions sliced thin
Instructions
- COOK THE BACON: Spread the bacon strips out over a large rimmed baking sheet pan and place on the center rack of a COLD oven. Set to 400 degrees. Set for 16 minutes and examine the bacon. Remove from the oven when it is crisp or crunchy as you like. Ours is removed by me and it is a excellent balance of crunch. If you like your bacon crispy to crumble, you will need to cook another minute to it beyond that.
- COOK THE POTATOES: While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel. There should be 2-3 tablespoons of bacon grease. (If there's more than that, drain off a little.) Place on the pan and toss to coat them. Sprinkle with pepper and salt. Spread out the potatoes and bake for 20 minutes, stir and bake an additional 20 minutes. Stir again, making certain none of those potatoes and the tray are sticking together. Bake.
- Chop the bacon into small pieces. Remove from the oven, stir and sprinkle with bacon and shredded cheese. Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted. Top with green onions before serving. Enjoy!
Tags
Lunch