Watch 'Cooking With
PEI Potatoes'
with Heather Moyse
R.A. Rose & Sons profiled on
Episode 3 Food Country with
Chef Michael Smith
Recipes
| Potato and Chicken Lasagna
| Kids and Carbs Tex-Mex Potatoes
| Garden Fresh PEI Potato Salad
| Chicken Pot Pie with PEI Potato Topping
| PEI Potato Vegetable Layers
| PEI Potatoes with Bacon and Onion
PEI Potatoes with Bacon and Onion
Preparation time: 20 minutes; cooking time: 50 minutes
| Ingredients | ||
| 2 lbs | PEI potatoes | 900 g |
| 1/2 tbsp | vegetable oil | 7 ml |
| 1 | onion, finely chopped | 1 |
| 1/4 lb | bacon, salt reduced | 125 g |
| 1 1/2 cups | vegetable stock | 375 ml |
| to taste | pepper | to taste |
| to garnish | chopped parsley | to garnish |
Preheat over to 375°F (190°C). Remove and discard the fat from the bacon, and chop the bacon into small pieces. Peel the potatoes and cut each into 6-8 pieces. At medium temperature, heat oil in a skillet and add onions. Stir and cook for 2-3 minutes, but do not brown. Add bacon to the onions. Cook and stir 2 minutes. Add potatoes and stir to coat. Transfer the mixture to a shallow ovenproof dish. Carefully pour the stock over it. Season with pepper and bake uncovered for 45-50 minutes, until potatoes are tender. Garnish with chopped parsley. Variation: If using leftover potatoes, reduce cooking time to 25 minutes. Serves 4.