Two-Potato Saute with Bacon and Cream
Every year we go to Durban the week of Thanksgiving so I trade in Thanksgiving for lounging on the beach. This year I've decided its time to really get back into the swing of things. I tried this out last night and it was a dream
Every year we go to Durban the week of Thanksgiving so I trade in Thanksgiving for lounging on the beach. This year I've decided its time to really get back into the swing of things. I tried this out last night and it was a dream
- Carbohydrate 38.03345875 g
- Cholesterol 19.22875 mg
- Fat 11.918045 g
- Fiber 5.35408754742145 g
- Protein 6.67865375 g
- Saturated Fat 4.156920375 g
- Serving Size 1 1 Serving (241g)
- Sodium 259.188 mg
- Sugar 32.6793712025785 g
- Trans Fat 1.31213575 g
- Calories 284 calories
Step-by-step
- Bring large pot of salted water to boil.
- Add white potatoes; cover partially and cook until almost tender, about 10 minutes.
- 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.
- Transfer to bowl with white potatoes.
- (Can be made 1 day ahead.
- Cool; cover and chill.)
- 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.
- Pour off all but 1/4 cup drippings from skillet.
- Add onion and bell pepper; cover and cook until tender, about 15 minutes.
- Mix in potatoes and 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 and pepper.
- Transfer potatoes to large bowl.
- Sprinkle with parsley.
Managing two distinct starches with different cooking rates requires sequential boiling rather than a single communal pot. Russet potatoes contain higher starch content and a mealy texture that breaks down quickly, while sweet potatoes feature dense cellular structures that resist softening. Boiling the white potatoes first for ten minutes, followed by the sweet potatoes for six minutes, ensures both varieties reach the exact same threshold of doneness before hitting the skillet. Precision in the initial water stage prevents the softer tubers from disintegrating during the subsequent browning phase.
Crowding the skillet remains the single fastest way to ruin the texture by trapping steam instead of rendering fat. Rendering seven slices of bacon over medium heat yields precisely the correct volume of fat to sauté the aromatics without greasiness. Retaining one-quarter cup of drippings provides enough lipid medium to brown the onions and bell peppers over a fifteen-minute covered cook. Skimping on the skillet surface area shifts the cooking process from a fry to a braise, preventing the desirable crust formation on the potato edges.
Adding heavy cream too early curdles the dairy solids and creates an overly heavy coating that masks the natural sweetness of the tubers. Pouring the one-quarter cup of whipping cream into the pan during the final three minutes allows the liquid to reduce rapidly into a light glaze. Simmering uncovered until the cream clings to the 34-inch potato chunks achieves a velvety finish without pooling at the bottom of the serving bowl. Seasoning properly with salt and pepper must happen at this exact stage so the dairy binds the spices evenly across all surfaces.
Multiplying or dividing this formula requires careful attention to pan capacity rather than strict linear math when scaling quantities for different yield sizes. Doubling the batch demands two separate large skillets to maintain proper heat distribution and prevent steam accumulation. Storing leftovers in an airtight container for up to twenty-four hours before the final cream addition is entirely feasible if the boiled potatoes are chilled immediately after draining.
