Traditional home fries
Instructions:
We used small potatoes for this recipe. If your
potatoes are larger, adjust the cooking time.
2 1/2 pounds small Yukon Gold potatoes
Coarse salt
3 /4 pound thick-sliced bacon, cut into 1/2 -inch pieces
1 small red bell pepper, cut into 1/2 -inch dice
1 small yellow bell pepper, cut into 1/2 -inch dice
1 red onion (about 10 ounces), cut into 1/2 -inch dice
1 tablespoon fresh thyme leaves
2 tablespoons roughly chopped fresh flatleaf parsley
Freshly ground black pepper
SERVES 6
- Place the potatoes in a medium saucepan. Cover with water; bring to a boil over high heat. Salt the water. Reduce heat to medium-high; cook until the potatoes have softened but are still slightly firm, 12 to 15 minutes. Drain in a colander. When cool enough to handle, peel the potatoes; cut into 1-inch pieces. Set aside.
- Cook the bacon in a large skillet set over medium heat until all the fat has been rendered and the bacon is crisp and brown, about 15 minutes. Remove the bacon with a slotted spoon; set aside on a paper towel to drain. Pour off all but 2 tablespoons of the bacon fat.
- Add the reserved potatoes; cook over medium heat, stirring occasionally, until golden on all sides, about 10 minutes. Add the reserved bacon, peppers, onion, and thyme; cook until the vegetables have softened, 5 to 7 minutes. Stir in the parsley, and season with salt and pepper. Remove from heat, and serve.