Young potatoes with bacon
4 servings
60 minutes
Young potatoes with bacon is a cozy dish of Russian cuisine that combines simplicity and sophistication. Young potatoes infused with the aroma of smoked bacon, tender shallots, and fresh herbs become surprisingly rich and soft. The addition of white wine and broth enriches the flavor, while cream adds tenderness and velvetiness. This dish is perfect for a cozy family dinner when you want to warm up and enjoy rich, harmonious flavors. It pairs wonderfully with crispy bread and fresh vegetables and can also serve as an excellent side for meat dishes. Historically, recipes with potatoes and bacon are popular in Russian cuisine due to the availability of ingredients and their nutritional value. Each spoonful of this food embodies the warmth of home and memories of traditions passed down through generations.
1
Wash the potatoes without peeling. Clean the shallots and leave them whole. Chop the bacon finely. Cut the celery and leek into small pieces.
- New potatoes: 750 g
- Shallot: 9 pieces
- Smoked bacon: 200 g
- Celery stalk: 2 pieces
- Leek: 2 pieces
2
In a non-stick pot, melt the butter, add the potatoes, shallots, bacon, celery, and leeks. Cook on low heat, stirring often, for about 10 minutes.
- Butter: 45 g
- New potatoes: 750 g
- Shallot: 9 pieces
- Smoked bacon: 200 g
- Celery stalk: 2 pieces
- Leek: 2 pieces
3
Pour in wine and broth, bring to a boil and reduce heat. Season with salt and pepper. Cover and cook for 30 minutes.
- Dry white wine: 300 ml
- Broth (stock): 150 ml
- Thyme: to taste
- Parsley: to taste
4
Add bay leaf, thyme, and parsley 5 minutes before cooking ends.
- Bay leaf: 2 pieces
- Thyme: to taste
- Parsley: to taste
5
Then (after 5 minutes) pour in the cream and cook for another 3 minutes. Remove the bay leaf.
- Heavy (double) cream: 150 ml
- Bay leaf: 2 pieces
