Great for one person or for a side dish to share!
Preparation time: 20 min
Cooking time: 50 min
|2 lbs (900 g)||White PEI Potatoes, sectioned|
|1/2 tbsp (7 ml)||Vegetable/Canola oil|
|1||Onion, finely chopped|
|1/4 lb (125 g)||Bacon, reduced salt|
|1.5 cups (375 ml)||Vegetable Stock|
|to garnish||Parsley, chopped|
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.
- Calories: 268
- Protein: 6.2 g
- Fat: 9.4 g
- Carbohydrates: 41.3 g
- Total Dietary Fibre: 4.3 g
- Sodium: 218 mg
- Potassium: 692 mg