Skillet Baked Potato Rounds
Of all the different ways to cook potatoes, and easy dinner ideas, this Skillet Potato Bake is a totally unique way to bake up some spuds. Potatoes are a nutritional root vegetable packed with high amounts of potassium and vitamins B6 and C. They are also very low in sodium, with no cholesterol and low in saturated fat. We all love potatoes for their versatility and ability to take on any flavour or form. You can mash them, fry them, roast them, bake them and grill them. Any way you make them, they are always a favourite on the dinner, lunch or breakfast table. This is one of the potatoes recipes that is really simple to make, and you actually don't have to do any potato peeling which is a relief. This recipe also totally rocks because it has bacon in it, and everyone loves bacon. We always try and use organic meat from happy animals when cooking it in our kitchen, and you should be able to find some sustainable free range meat in your area too.***
This is a printable recipe.
4 medium size golden potatoes sliced into 1/8 inch rounds
4 cups chicken broth
2 Tablespoons olive oil
1 large yellow onion, finely chopped
1 lb fresh Roma tomatoes, diced
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
3 Tablespoons butter
2 Tablespoon dill, chopped
8 bacon slices, cut into narrow strips
Wash the potatoes and slice into 1/8 inch rounds.
Place the potatoes into a pot and cover with the chicken stock instead of water. Bring to a boil and cook for 7-8 minutes until they are fork tender.
Don't over cook, it is better they are on the hard side as they also will be baked. Drain and set aside.
*Note: You can save the potato/broth water and freeze it for making soup at a later date.
We are boiling them in the chicken broth to infuse extra flavor.
Preheat your oven to 425F.
While the oven is heating, heat the olive oil in the cast iron skillet on the stovetop.
Add the onions and tomatoes and cook over medium high heat until the onions are tender and the tomatoes are breaking down and forming a saucy texture.
Add the garlic, salt and pepper. Stir around as it is cooking.
Shut off the heat and layer the potatoes on top.
Pat on bits of the butter as you are layering the potatoes.
Place into the preheated oven and bake for 45- 60 minutes until the potatoes on top are beginning become lightly browned and crispy.
While the potatoes are baking, cut the bacon pieces into narrow strips and place into a skillet.
Cook the bacon pieces over medium heat until nicely cooked.
Once cooked, use a slotted spoon to move bacon onto a plate lined with paper towels to absorb the fat.
To serve, sprinkle fresh cut dill and bacon bits onto the potatoes.
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Nutrition Facts for: Skillet Potato Rounds Bake From Grandmother's Kitchen
Ingredients: Potatoes, chicken broth, olive oil, ;onion, tomatoes, garlic, salt, pepper, butter, dill, bacon.
* Percentages (%) are based on a 2000 calorie diet* The entire recipe has been calculated for 4 servings* Per Serving:Calories 671, Calories from Fat 372, Total Fat 41.3g 64%, Saturated Fat 14.7g 74%, Cholesterol 85mg 28%, Sodium 2448mg 102%, Potassium 1780mg 51%, Carbohydrates 44.6g 15%, Dietary Fiber 7.6g 30%, Sugars 7.8g, Protein 31.4g, Vitamin A 27%, Vitamin C 102%, Calcium 9%, Iron 21%
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