Thinly sliced potatoes, layered with Parmesan and bacon are baked once, chilled, then cut into squares and roasted again till crispy. A fabulous game day appetizer!
Toothpicks or small wooden skewers. Do not roast the squares without securing them with toothpicks.
Start one day (or more) ahead so you have time to chill the dish overnight before cutting it into squares.
This recipe makes enough for an enormous crowd. It’s easily halved but, should you have any leftovers, they are spectacular with scrambled eggs, added to an omelet or reheated and eaten as a side dish.
Yield: 75 squares
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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