We used small potatoes for this recipe. If your potatoes are larger, adjust the cooking time.

　　

Ingredients

serves 6

　　2 1/2 pounds small Yukon Gold potatoes

　　Coarse salt

　　3/4 pound thick-sliced bacon, cut into 1/2-inch pieces

　　1 small red bell pepper, cut into 1/2-inch dice

　　1 small yellow bell pepper, cut into 1/2-inch dice

　　1 red onion (about 10 ounces), cut into 1/2-inch dice

　　1 tablespoon fresh thyme leaves

　　2 tablespoons roughly chopped fresh flat-leaf parsley

　　Freshly ground black pepper

　　

Step 1

Place the potatoes in a medium saucepan. Cover with water; bring to a boil over high heat. Salt the water. Reduce heat to medium-high; cook until the potatoes have softened but are still slightly firm, 12 to 15 minutes. Drain in a colander. When cool enough to handle, peel the potatoes; cut into 1-inch pieces. Set aside.

　　

Step 2

Cook the bacon in a large skillet set over medium heat until all the fat has been rendered and the bacon is crisp and brown, about 15 minutes. Remove the bacon with a slotted spoon; set aside on a paper towel to drain. Pour off all but 2 tablespoons of the bacon fat. Add the reserved potatoes; cook over medium heat, stirring occasionally, until golden on all sides, about 10 minutes. Add the reserved bacon, peppers, onion, and thyme; cook until the vegetables have softened, 5 to 7 minutes. Stir in the parsley, and season with salt and pepper. Remove from heat, and serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.