Oven-baked potatoes with smoked bacon

Name: Oven-baked potatoes with smoked bacon - Safta L.
Ingredients: 1 kg potatoes {I put potatoes in the bag for frying}; 500 g smoked pork belly without bone; 1 packet of sweet paprika; salt; pepper; olive oil; 200 g butter; 250 g tomato paste; 2 onions; 1 bunch of fresh parsley; 4; 5 cloves of garlic; 1 cup of warm water.

Meat - Oven-baked potatoes with smoked bacon by Safta L. - Recipia

Oven-baked potatoes with smoked bacon are prepared simply, in a single tray. The potatoes are placed on a layer of oil, then the bacon, onion, garlic, butter, and spices are added. Initially, they are baked without tomato paste, which is added after the first 15-20 minutes along with warm water. This way, the potatoes receive a simple tomato sauce without the tray being too liquid from the start. Quick Info Preparation time: not specified in the original recipe Baking time: 25-30 minutes Total time: preparation time plus approximately 25-30 minutes in the oven Servings: not specified; depends on the amount served Difficulty: easy Recipe type: main dish, oven-baked Ingredients 1 kg potatoes, including bagged potatoes for frying, if this is the option used 500 g smoked bacon without bone 1 packet sweet paprika Salt, to taste Pepper, to taste Olive oil, for the tray and for drizzling 200 g butter 250 g tomato paste 2 onions 1 bunch fresh parsley 4-5 cloves of garlic 1 cup warm water Preparation method 1. Prepare the potatoes and tray Drizzle the tray with olive oil. Arrange the potatoes in a single, even layer for them to cook as evenly as possible. Sprinkle salt, pepper, and sweet paprika over them. Crush the garlic and distribute it over the potatoes. The amount of salt can be carefully adjusted since the smoked bacon is already salty. 2. Add the bacon and onion Cut the smoked bacon into slices and the onion into rings. Distribute them among the potatoes so that they are spread out in the tray, not crowded in one spot. If needed, add a little more salt, pepper, paprika, and garlic. Drizzle everything with a little more oil. 3. Add the butter and parsley Cut the butter into cubes and place it on top of the potatoes, bacon, and onions. Then sprinkle the fresh parsley on top. The butter will melt during baking and gradually mix with the oil and juices released by the ingredients in the tray. 4. Bake the first stage Place the tray in a preheated oven at 180 degrees Celsius and leave it for about 15-20 minutes. This is the first baking stage before adding the tomato paste. The time may vary depending on the potatoes and how the oven heats, so it is useful to check the tray after the first 15 minutes. 5. Add the diluted tomato paste Remove the tray from the oven. Mix the tomato paste with a cup of warm water, then pour it over the potatoes and bacon. There is no need to pour the tomato paste from the beginning, as the recipe adds it after the first baking period. After distributing it in the tray, place the dish back in the oven. 6. Finish baking Leave the tray for about 10 more minutes at 180 degrees Celsius. Finally, the potatoes can be served warm, along with the sauce formed in the tray. Why I make this recipe often It is a practical recipe when you want to prepare oven-baked potatoes without many separate steps. The ingredients are added directly to the tray, and the smoked bacon brings flavor and salt to the dish. The onion, garlic, butter, and tomato paste complement the potatoes without needing a separately prepared sauce. I also like that it can be placed in the oven in two clear stages: first the potatoes with the bacon and spices, then the diluted tomato paste. This way, the sauce is added when the tray is already well heated. Tips The smoked bacon should be cut into slices, not left in a large piece, so its flavor spreads among the potatoes. Add salt gradually. Between the smoked bacon, tomato paste, and spices, the dish can become salty enough without needing a large amount of salt. If using bagged potatoes for frying, still respect the 1 kg amount in the recipe. Arrange them as evenly as possible in the tray so that they do not cook unevenly. The paprika is sweet, according to the recipe. If you prefer a stronger paprika flavor, you can distribute the packet in the two seasoning stages instead of putting it all at once. The tomato paste is diluted with a cup of warm water before being poured into the tray. Cold water can lower the temperature of the dish when added. Substitutions Olive oil can be replaced with another cooking oil if you do not have it on hand. The original recipe does not specify an exact amount of oil; it is used for drizzling the tray and for an additional drizzle over the ingredients. If you do not have boneless bacon, it is preferable to remove the bone before cutting it to maintain the same preparation shape as in the recipe. Fresh parsley is added to the dish before baking. If you do not have fresh parsley, it can be omitted, but the final taste will be slightly different. The tomato paste remains the base of the sauce in this recipe. It is not advisable to use it undiluted, as it is intended to be mixed with a cup of warm water. Variations For a tray with a more intense smoky flavor, you can keep the bacon distributed throughout among the potatoes, not just in one area of the tray. This way, each serving will contain both potatoes and slices of bacon. If you want the onion to be more pronounced, cut the two onions into slightly thicker slices. For a milder flavor, the slices can be thinner and placed between the potatoes. The dish can also be made with more potatoes, but then you need to keep in mind that the ratio between potatoes and bacon changes. The basic recipe uses 1 kg of potatoes to 500 g of smoked bacon, and the amounts of butter and tomato paste are calculated for this combination. Serving ideas Oven-baked potatoes with smoked bacon are served warm, directly from the tray, with the tomato sauce formed at the bottom. The parsley adds a touch of freshness and can be kept both in the composition and for sprinkling at the end if any remains. It is a main dish substantial enough due to the combination of potatoes, bacon, butter, and tomato sauce. When serving, it is good to take some sauce from the tray, not just potatoes and meat. Frequently asked questions 1. Can I use regular potatoes instead of bagged potatoes? Yes. The recipe mentions bagged potatoes for frying as the option used, but the base amount remains 1 kg of potatoes. The important thing is to arrange them as evenly as possible in the tray. 2. When is the tomato paste added? The tomato paste is added after the first 15-20 minutes of baking. It is first mixed with a cup of warm water, then poured into the tray. After that, the dish stays for about 10 more minutes in the oven. 3. Can I add all the tomato paste from the beginning? The original recipe specifies adding the tomato paste after the first baking stage, not from the beginning. To maintain the steps and consistency of the dish, it is better to follow this order. 4. How much salt should I use? The amount is not specified and is added to taste. Add less at first, then you can adjust before baking, keeping in mind that the bacon may already be salty. 5. How do I know if it is ready after the final 10 minutes? The potatoes should be checked after the time indicated in the recipe. If the pieces are larger or the oven bakes more slowly, they may need more time, but the source of the recipe specifies 15-20 minutes initially, then another 10 minutes after adding the tomato paste. Nutritional values The values below are estimates and refer to 100 g of the dish. It cannot be calculated exactly without information about the amount of oil absorbed, the type of bacon, the fat content of the butter, and the number of servings. Calories: approximately 220-280 kcal Protein: approximately 6-9 g Fat: approximately 15-20 g Carbohydrates: approximately 15-20 g Fiber: approximately 1-2 g The dish is substantial, especially due to the 500 g of smoked bacon and 200 g of butter. The calorie amount can vary quite a bit depending on how much fat the bacon has and how much oil remains in the tray. Storage and reheating Leftovers are stored in the refrigerator in a covered container after they have cooled. For the best results, consume them within a short time, as the potatoes and sauce can change texture after storage. When reheating, the dish can be placed back in the oven until it is well heated. It can also be heated in portions, but the potatoes will not have exactly the same texture as when they are freshly taken out of the oven.

Oven-baked potatoes with smoked bacon

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