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Spanish Potatoes
Glenn Lindgren: Cubans are known for eating many type of root vegetables: yucca, malanga, boniato.

Jorge Castillo: But we do also enjoy potatoes, the number one root vegetable of Americans!

Glenn Lindgren: This is an old Spanish recipe for potatoes; these are good in the morning with breakfast eggs.

Jorge Castillo: They are also good as an accompaniment to a meat dish.

Ingredients
4 strips bacon, cubed
Olive oil for sautéing, about 1/4 cup
1 medium onion, chopped
1/2 green bell pepper, chopped
3 cloves garlic, minced
3 cups potatoes, washed, peeled and sliced thin
Salt & freshly ground black pepper to taste
1 tablespoon parsley
2 teaspoons paprika

Sauté the bacon on low-medium heat in a large covered sauté pan, until the fat is rendered. Add olive oil, onions and bell pepper and continue sautéing until the onions get limp. Add the minced garlic and potatoes and toss to coat well. Lightly salt & pepper -- you’ll need to adjust the seasoning after the potatoes get tender and you can taste them.

Sprinkle on the paprika, cover and cook at medium heat for five minutes. Reduce heat to low and let simmer. The dish is done when the potatoes are fork tender, approximately 30-45 minutes.

Sprinkle with chopped parsley and serve hot.

Serves 4-6

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