Barrel Potatoes

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Barrel Potatoes
A potato dish with a difference. These are shaped into little barrels and roasted in vegetable stock (or left over soup) with fried onions and bacon so they are tasty and soft. Don't worry about waste as the trimmings can be saved and boiled for mash the next day. Just leave out the bacon and substitute oil for butter if cooking for a vegetarian or vegan diet. Something a bit different for a dinner party!
Prep Time 15 minutes
Cook Time 60 minutes
Servings
as a side dish
Ingredients
Prep Time 15 minutes
Cook Time 60 minutes
Servings
as a side dish
Ingredients
Instructions
  1. Preheat the oven to 200°C/400°F/Gas 6. Grease a baking dish with oil or butter.
  2. Peel the potatoes and trim into barrel shapes. (Put trimmings into a pan and cover with cold water to boil for mash the next day.)
  3. Melt butter in a frying pan and add the onions, cook until soft then add in the bacon and cook for 2 minutes.
  4. Spoon the onion mixture into a baking dish and put the potatoes on top. Pour enough stock over the potatoes to come halfway up the sides of the potatoes.
  5. Season with plenty of salt and pepper, baking for 1 hour or until the potatoes are soft. You may wish to bast the potatoes half way through the cooking time.
  6. Garnish with chopped parsley and serve while hot.
Recipe Notes

A tasty dish which makes potatoes that extra special.  I have used leftover soup to use as cooking sauce which makes them even tastier.

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