This dish was on our table for supper about 5 nights a week with my Mom’s other yummy dishes
This recipe delivers the comforting flavors of fried potatoes and onions without the deep frying. Thinly sliced or cubed red potatoes are baked with savory bacon, sweet onions, and pats of butter until tender, then finished under the broiler for a beautifully browned and crispy exterior.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Red potatoes, thinly sliced or cubed | 5 pounds |
| Onion, finely chopped | 1 |
| Bacon, chopped | 6 slices |
| Butter, diced | ½ cup |
| Salt | To taste |
| Pepper | To taste |
Instructions:
- Preheat your oven to 400 degrees F (200 degrees C). Grease a 9×13 inch casserole dish.
- Place the thinly sliced or cubed red potatoes in an even layer in the prepared greased casserole dish.
- Sprinkle the finely chopped onion and chopped bacon evenly over the layer of potatoes.
- Dot the diced butter evenly over the top of the potatoes, onions, and bacon.
- Cover the casserole dish tightly with aluminum foil.
- Bake in the preheated oven for 45 minutes.
- Carefully remove the foil from the casserole dish. Stir the potatoes gently to redistribute them.
- Turn your oven setting to broil. Place the casserole dish back in the oven under the broiler.
- Broil for approximately 5 minutes, or until the potatoes are nicely browned and crispy. Watch them closely, as broilers can heat quickly and you may need to stir the potatoes every minute or so to ensure even browning and prevent burning.
- Once the potatoes are browned and crispy to your liking, remove the dish from the oven. Season with salt and pepper to taste.
- Serve the oven-fried potatoes and onions immediately while they are hot and crispy.
