Great for one person or for a side dish to share!
|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|
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.
RECIPE CREDIT PEI Potato Board