Bucci's Scalloped Parsley Butter Potatoes... with Rosemary, Shallot and Bacon




Bucci’s Scalloped Potato Bake With rosemary, flat leaf parsley, garlic, shallots, bacon lardons, olive oil and beurre d’isgney INGREDIENTS

  • 4 to 5 large baking potatoes

  • Extra virgin olive oil, 3-6 tbsp depending how oozy you want them

  • Knob of beurre d’isgney (basically any fancy/high quality salted butter will do)

  • 5 banana shallots (the lonnnnnnnnnng oval ones, not the lil bulb balls)

  • 4 fresh garlic cloves, or powdered garlic will also do the trick!

  • 200g unsmoked bacon lardons

  • Pinch of pink Himalayan sea salt, or Maldon sea salt

  • Sprinkle of white or coarse black pepper if you want a bit of a kick

  • Sprig of chopped fresh parsley

METHOD Prepare to be amazed at how frickin’easy this bake of pure and utter deliciousness is I refuse to say this serves a crowd - this serves one. And that one person IS YOUM, HONEY 🤪 🥔

  • Get your sexy potatoes and slice them super thinly with a cerated knife to make your life easier

  • Place in an oval baking dish so they are layered/scalloped like a set of fallen dominoes

  • Drizzle with olive oil, or you know, glug it over the darn thing

  • Add crushed garlic cloves/garlic powder, sea salt, pepper, and thinly sliced shallots (cut them long ways, oooor you can add chopped onions)

  • Add the bacon lardons on top of everything

  • Thennnn add the finely chopped parsley

  • Finish off with a few baby knobs of salted butter or add an extra drizzle of olive oil

NOW…prepare to thank me for making your life like ten thousand frickin million times simpler. You have a choice here. You can either: pop it in the oven at 180ºC on fan setting for 40 to 50 minutes until golden brown…. OR MAKE YOUR LIFE EASIER IF YOU ARE A WALKING KITCHEN HAZARD… and… Put it… IN THE MICROWAVE: on HIGH for 10-15 minutes. WHAM BAM THANK YA MA’AM! This dish is mooresih, warming to the soul, rich, but not in your face sickly rich, and can either be eaten as a main course for the days you simply don’t give a flying donut, or as a side accompaniment to some proper meat! Feel free to add extra veggie sin there also to make it more of a ‘main course’ and one of your five a day. Love always from your walking nutritional encyclopaedia: BUCCI xxx




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