Horseradish Roasted Potatoes & Bacon Fried Veggies
Horseradish Roasted Potatoes & Bacon Fried Veggies

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, horseradish roasted potatoes & bacon fried veggies. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Horseradish Roasted Potatoes & Bacon Fried Veggies is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Horseradish Roasted Potatoes & Bacon Fried Veggies is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook horseradish roasted potatoes & bacon fried veggies using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Horseradish Roasted Potatoes & Bacon Fried Veggies:
  1. Make ready 3 lb bag red potatoes; cut in fourths, or bite size pieces
  2. Take 1 each yellow, red, and green bell pepper; medium dice
  3. Take 1 yellow onion; medium dice
  4. Take 3 clove garlic; minced
  5. Take 1 packages bacon
  6. Prepare 2 tbsp onion powder
  7. Make ready 2 tbsp paprika
  8. Prepare 1 tbsp garlic powder
  9. Make ready 1/2 cup horseradish mustard
  10. Get 1 vegetable oil to coat
  11. Make ready 1 salt and pepper
  12. Take 1 bunch scallions; cut on bias
Steps to make Horseradish Roasted Potatoes & Bacon Fried Veggies:
  1. Toss potatoes with enough vegetable oil to coat. Season with dried spices. Roast at 400° for approximately 25-30 minutes or until potatoes are caramelized and tender.
  2. Meanwhile, lay bacon on a sheet pan and roast for approximately 15-20 minutes or until bacon is crispy. Dice bacon in medium pieces and set aside. Pour bacon fat into a large saute pan. (You could also cut bacon and cook in the saute pan)
  3. Add veggies to saute pan, except garlic. Saute until nearly tender. Add garlic. Saute until veggies are caramelized and tender.
  4. Combine potatoes and veggies in a large mixing bowl. Add horseradish mustard and toss to coat.
  5. Garnish with scallions
  6. Variations; Squash, zucchini, baby carrots, vinegar

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