Cast Iron Potatoes Recipe

Directions

In a large saucepan under cold water carefully transfer potatoes to a pot covered with lid and place over medium heat. The celery, carrots and salt and pepper to taste will cook the potatoes. Brown but do not boil potatoes. Drain and cool on paper towels. Once cool, stir in the green onions, lemon zest, lemon juice and lime juice.

Let stew in the refrigerator for 20 minutes, adding lots of liquid with carrots - continue to simmer.

In a large skillet over medium heat blend butter, garlic and two whole carrots. Heat until the carrot cake has easily broken apart. Stir in mustard and ketchup. When carrots and potatoes have cooked (fewer than 1/4 cup liquid poured into potatoes), stir in the crumbled cheese and parsley. Bring to a boil and immediately remove from heat.

Chill in the refrigerator temperatures for several hours, or until all liquid is absorbed, about 3 to 5 hours. This fat-free bacon can be frozen.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Layer 2 tablespoons of second-skin fat on one side of the baking dish, then spread bacon grease over both sides of the bacon and sprinkle both crumbled cheese and parsley on top to form a sandwich. Cook filling until the bottom of the tin is brown, about 12 minutes. Sprinkle top with remaining 2 tablespoons fat. Fill the bottom of prepared baking dish with the potato mixture.

Bake in preheated oven for 15 minutes. Bake for an additional 5 minutes or until browned. To make the sauce combine the garlic and 1 cup carrots in a medium bowl. Saute until tender, then add 1/2 cup vinegar, lemon juice and vegetables. Bring to a boil and reduce heat to low. Cook, stirring occasionally, for 20 to 25 minutes, or until to creamy, full and bubbly. Stir in the egg, lemon juice and celery.

Meanwhile, in a blender, combine bacon grease, basil leaves, greens and celery. Puree then all together with potato. Heat olive oil in a medium sauce pan over a medium-low heat. Whisk in milk, stirring until milk is heated and mixture thickens. Bring mixture back to a boil, reduce heat to low, stir and simmer 10 to 15 minutes.