Potatoes Anna with Bacon and Romano
Placing a heavy pan on top of the potatoes compresses the slices, which makes the finished dish easier to cut into wedges. Serve as an accompaniment to roasted chicken, pork, or beef.
Recipe by Cooking Light March 2001
253 calories; calories from fat 28%; fat 7.9g; saturated fat 3.2g; mono fat 3.3g; poly fat 1g; protein 6.4g; carbohydrates 38.5g; fiber 2.9g; cholesterol 12mg; iron 0.7mg; sodium 439mg; calcium 64mg.