Stay at home easy recipe: Bacon & onions potatoes
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This week we start our series of stay at home easy recipes. To start of of the series I am sharing my favorite potato recipe called in French “Pommes de terre au …
He talks about salt but forgets to tell you bullion is all salt!But this is,in fact,a really good channel!
This looks great! But why are you cooking it in the oven, instead of on the stove top?
I would like to see some more recipes in this series , this looks like a good dish ,but there is a lot of food wasted in making the stock which in these hard times ppl can't afford to waste
Unfortunately the chicken wings flew away, so stock cube it is.
Made this for lunch today while working from home. Délicieux! Merci for the inspiration
Just when we thought we could not appreciate Stefan more! Great idea for a series. Thank you!
With a nicely cooked egg on top, I think!
I think this guy wants the toilet, he cant keep still.
I would love to stay at home, but I am in one of the "essential" occupations. But there's always time to cook comfort food. Merci!
In Parma we make a very similar recipe using cahrcuterie leftovers: prosciutto or other "salumi" when they become too small to slice anymore, cut in chunks and stewed with potatoes.
Bravo stephane, ta chaîne est super. Les recettes simples et traditionnelles sont les meilleures. Elles sont toujours un succès à la maison. See ya mate !
In Sweden they sell this frozen and ready made in big packs. Its the perfect quick meal
What do we do if we can't get that thick-cut bacon? In America it is all cut 1/8-1/4, or what is called "thick-cut"at 1/3". Should we substitute for something else?
Looks incredible! Will definitely try this over the weekend.
Pretty lovely. Adam Liaw is doing some 2 ingredient wok dishes at the moment, that are equally nice looking.
OMG this is delicous, thank you, Stephane
Me gustan mucho tus recetas, esta es muy sencilla pero no por eso menos rica, 👌
Dear Stefan, surely you missed a step to add butter. Now I can't accept this as a French dish.
Can you use the chicken pieces after using them for stock? Were they legs?
Stephane—I LOVE your videos and look forward to making something from them every week! But I have a question about the Le Crueset pots you use. I noticed you’ve used the blue (#22) Dutch oven frequently, but the bottom of the pot is pristine! I inherited a white, 5qt dutch oven and already owned the smaller yellow (3qt ?) dutch oven; the inside enamel on the bottom of the pot in both pots are discolored; it affects the cooking, as everything I cook in it sticks, even if I’m using oil. I’ve tried EVERYTHING to get rid of the discoloration on the enamel: bleach water, vinegar, CLR chemical wash…even denture tabs. Nothing works. What’s your secret?
Hmm looks fanastic be nice with few baked beans on the side splash of Worcesteshire sauce 😋delightful …….
Just made this… provide me with more delicious sustenance
Thanks, Stephane. This is just what I needed.
This dish looks delicious Stephan!!! Bravo!!!
J’adore ce vidéo! J’étais en France pendant cinq mois d’août à janvier, et la mère de ma famille d’accueil, elle a cuisiné comme ça! J’ai hâte d’essayer cette recipe 🙂
I know there isn’t much meat on a chicken wing, but there is some. What did you do with yours?
Beautiful! Although I don't know that I'd call it simple or that I'd call 400 deg F low heat, LOL, but perhaps something was lost in translation. I appreciate your vids and will do a version of this tonight!
Bacon, potato, oinion… hmmm… Let me had just "a bit" of Reblochon ahah 😀