Cooking Up a Hooley in the Kitchen: Red, White, and Green Christmas Potatoes by Katie Gagne
There’s No Such Thing As Too Many Potatoes —
I always remind my husband it is a good thing he married an Irish woman who can cook potatoes forty different ways. These festive potatoes will not only satisfy those “meat & potato” lovers in your family, but they can be your new go-to dish to serve for family gatherings or bring to those parties this holiday season.
2 lbs. Small Red Potatoes
2 lbs. Small White Potatoes
½ pound Thick Cut Bacon – cut into bite-sized pieces
½ medium Red Onion – sliced thin
4 cloves Garlic – peeled and chopped fine or minced
2 cups Grated Parmesan Cheese
2 tablespoons Olive Oil
2 tablespoons Dijon Mustard
2 tablespoons Black Pepper
1 tablespoon Dried Rosemary
2 tablespoons Course Sea Salt
3 tablespoons Butter – cut into small cubes
4 tablespoons Dried or Fresh Parsley
- Clean Potatoes. Cut in half or leave smaller ones whole
- In pan over medium heat sauté Bacon until soft and just slightly browned. Remove from pan and set aside.
- Add 1 tablespoon Olive Oil to pan and sauté Garlic and Onions until soft.
- In large bowl, toss ALL ingredients (except Parsley and Butter) together.
- Place in 13 x 9 casserole dish, cover, and cook at 375 degrees for 45-50 minutes until potatoes are tender, stirring after 25 minutes.
- Remove from oven and mix in Butter and Parsley.
These are so versatile and can be made ahead of time and cooked and reheated. You can easily double the recipe for larger crowds. You can also customize them, eliminating the meat and dairy if needed or the onions for those who have particular tastes or dietary needs.
*Katie is an English teacher at Trinity High School by day and in her “spare” time runs her own at-home baking business Sassy’s Sweets and Oh So Much More, specializing in gourmet cakes, cookies, cupcakes, and pastries. She can be reached at [email protected] or (440) 773-4459