Two Potato Saute with Bacon and Cream
Source of Recipe
St. Pete Times
Recipe Introduction
The potatoes can be made a day in advance. Just cool, cover, and chill.
List of Ingredients
2 pounds potatoes, peeled, cut into 3/4" pieces
1 1/2 pounds sweet potatoes, peeled, cut into 3/4" pieces
7 bacon slices, diced
3/4 cup finely chopped onion
1/2 cup chopped red bell pepper
1/4 cup whipping cream
3 tbsp. chopped Italian parsley
Recipe
Bring large pot of salted water to boil. Add white potatoes; cover and partially cook until almost tender, about 10 minutes. Reserving water, using strainer, transfer potatoes to large bowl. Return water in pot to boil. Add sweet potatoes; cover partially and cook until potatoes are almost tender but still retain their shape, about 6 minutes. Drain, DO NOT overcook the potatoes or the final product will be mushy. Transfer to bowl with white potatoes.
Cook bacon in very large skillet over medium heat until almost crisp, about 10 minutes. using slotted spoon, transfer bacon to paper towels and drain; dice when cool to touch. Pour off all but 1/4 cup of bacon drippings from skillet. Add onion and bell pepper; cover and cook until tender, about 15 minutes. Mix in potatoes and diced bacon. Cover and cook 10 minutes. Add cream and cook uncovered until potatoes are tender and coated with sauce, about 3 minutes. Season with salt & pepper. Transfer to large serving bowl, sprinkle with Italian parsley.
Serves 8
Listed Source: November "Gourmet" magazine
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