Great for one person or for a side dish to share!
PREP TIME
20 minutes
COOK TIME
50 minutes
INGREDIENTS
| 1 | Onion, finely chopped | 1 |
| 2 lbs | White PEI Potatoes, sectioned | 900 g |
| 1/2 tbsp | Vegetable/Canola oil | 7 ml |
| 1/4 lb | Bacon, reduced salt | 125 g |
| 1.5 cups | Vegetable Stock | 375 ml |
| to garnish | Parsley, chopped | to garnish |
| to taste | Pepper | to taste |
INSTRUCTIONS
Preheat over to 375F (190C).
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.
NUTRITIONAL INFORMATION
Per serving:
RECIPE CREDIT PEI Potato Board
