Rustic potatoes

When I have people at the table and I don't know what to make quickly, country-style potatoes are usually the first thing that comes to mind. The ingredients are simple, requiring little effort, and if you have boiled potatoes from the day before, everything goes even faster. I usually make a double portion because they disappear immediately, either as a main dish or as a side. They are not the kind of food that has high expectations, but nothing is left on the plate.

Quick Info

Total Time: 50-60 minutes (including boiling the potatoes)
Servings: 3-4
Difficulty: easy

Ingredients

3-4 large potatoes (red potatoes, if you want them to hold together)
1 medium yellow onion
1 bell pepper (or red bell pepper, if you don't have it)
200 g bacon (sliced thin or cubed)
1 tablespoon sweet paprika
1 small bunch of fresh parsley
Oil (2-3 tablespoons for frying)
Salt, pepper to taste
1/2 teaspoon Vegeta (or Delikat, optional)

Preparation Steps

1. Wash the potatoes and boil them in their skins in cold water with a little salt. The boiling time varies, but usually about 30-35 minutes is enough for large potatoes. Poke them with a fork to check if they are done. Don't let them get too soft, or they'll break apart when mixed.

2. Remove the potatoes from the water and let them cool enough to peel them easily. If you're in a hurry, you can put them under cold running water.

3. Meanwhile, slice the onion julienne (thin strips) and the bell pepper into strips. Cut the bacon into cubes or strips, depending on your preferred texture.

4. In a large skillet, heat 2-3 tablespoons of oil. Add the onion and bell pepper and sauté them over low heat, stirring often, until they soften (don't burn them). This takes about 7-10 minutes.

5. Add the bacon. Mix and let everything fry for 4-5 minutes until the bacon is browned and the fat renders a bit. If the bacon is very fatty, you can drain some excess fat, but not all, for flavor.

6. Peel the potatoes. Cut them into medium cubes (not too small, so they don't crumble). Add them to the skillet over the onion, bell pepper, and bacon.

7. Add the paprika, salt, pepper, and Vegeta. Gently mix with a wide spatula so you don't mash the potatoes too much. Keep on the heat for another 2-3 minutes to let the flavors blend, but don't mix excessively.

8. Remove the skillet from the heat. Sprinkle with chopped parsley, mix gently, and taste for salt. Serve warm.

Why I make this recipe often

It uses simple ingredients that I always have at home. It's good both fresh and reheated. I can easily adapt it if I don't have bacon or if I want it to be vegetarian. It goes well with any meal, including packed lunches. It cooks quickly if I have pre-boiled potatoes.

Tips and Variations

Tips

Let the potatoes cool; otherwise, they will crumble when cutting.
For a more intense flavor, use smoked bacon or kaiser.
If you like crispy potatoes, you can quickly pan-fry them before mixing with the onion.
Sauté the onion over low heat; otherwise, it will caramelize and change the flavor.

Substitutions

Bacon can be replaced with ham, smoked sausage, or even leftover cold roast.
For a vegetarian version, omit the bacon and add a little more oil.
The bell pepper can be replaced with sweet pepper or, if necessary, you can even add a few strips of carrot.
If you don't use Vegeta, you can add a little crushed garlic at the end or a few sprigs of thyme.

Variations

You can add 1-2 fried eggs on top if you want a heartier main dish.
Add a bit of grated telemea cheese at the end.
If you prefer, you can swap sweet paprika for a dash of hot paprika.

Serving Ideas

Serve immediately, warm, as a main dish or side.
They are also good for breakfast, with a fried egg and pickles.
At a picnic, you can pack them in a container. They hold up well at room temperature for a few hours.

Frequently Asked Questions

Can I boil the potatoes a day ahead?
Yes, I actually recommend it. They are much easier to cut and mix if they've been in the fridge overnight.

Can I make it without bacon?
Yes, the recipe turns out well even without bacon. You can add a little extra oil or use mushrooms for a vegetarian version.

Can I use new potatoes?
Yes, but new potatoes tend to be more watery and don't absorb the flavors as well. I recommend red or white potatoes, which are more starchy.

If I don't have bell pepper, can I use something else?
You can use any kind of sweet bell pepper. If you have no bell pepper at all, it's not a big deal, but the texture and flavor will be a bit bland.

How long do they last in the fridge?
They keep for 2-3 days in the fridge, in a closed container.

Nutritional Values (estimate per serving, from 4)

Calories: approx. 310
Protein: 10 g
Fat: 13 g
Carbohydrates: 38 g
These are indicative values and may vary depending on the type of bacon or potatoes used. If you add telemea or an egg, the protein and fat content increases.

Storage and Reheating

Store in the fridge in a covered container for up to 2-3 days. For reheating, it's best to put them in a skillet with a little oil over low heat, stirring occasionally. You can also reheat in the microwave, but the texture becomes more moist. If you eat them the next day, sprinkle a little fresh parsley on top to refresh the flavor.

The recipe is not picky about details, but if you follow a few basic rules, the country-style potatoes come out tasty and filling every time.

 Ingredients: 3 - 4 potatoes, 1 onion, 1 bell pepper, 200 g bacon, parsley, seasoning, salt, pepper, oil for frying, parsley, 1 tablespoon, sweet paprika

 Tags:  rustic potatoes