In this recipe, the smokiness of thickly cut bacon flavors Yukon Gold home fries. We used small potatoes; if your potatoes are larger, adjust the cooking time.
- Servings: 6
Source: Martha Stewart Living, October 2001
- 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 flat-leaf parsley
- Freshly ground black pepper
Place 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 potatoes have softened but are still slightly firm, 12 to 15 minutes. Drain in a colander. When cool enough to handle, peel potatoes; cut into 1-inch pieces. Set aside.
Cook bacon in a large skillet set over medium heat until all fat has been rendered and bacon is crisp and brown, about 15 minutes. Remove bacon with a slotted spoon; set aside on a paper towel to drain. Pour off all but 2 tablespoons of the bacon fat. Add reserved potatoes; cook over medium heat, stirring occasionally, until golden on all sides, about 10 minutes. Add reserved bacon, peppers, onion, and thyme; cook until vegetables have softened, 5 to 7 minutes. Stir in parsley, and season with salt and pepper. Remove from heat, and serve.