Potato Stew

A simple yet delicious way of cooking potatoes. Potatoes are so underrated these days. It seems that there are so few ways of having potatoes with rice coz there's just too much starch at one setting. And with all those different varieties of potatoes out there, there's so much possibilities of sneaking in potatoes in one's meal without having to feel that there's too much starch intake.

I like this particular way of cooking it since it doesn't involve too many potatoes. Also it's so thinly sliced and savory that you really don't feel the presence of over starchiness! And for the rice eaters out there, this is a good compliment for any rice without it being too filling. A light delicious dish! Let's put it this way, both my husband and son hate eating potatoes unless it's deep fried (to death) and they both ended up inhaling this dish! Also it tends to take on a deeper bolder flavor when it's kept overnight. No kidding!

Recipe
Ingredients
-2 medium yukon gold potatoes, thinly sliced
-2 bacon slices
-Toasted Sesame Seeds
-Mushroom flavored Oyster Sauce
-Soy Sauce
-Sugar
-Black pepper

Method
-Slice potatoes thinly, rinsed till water is cleared and drained
-Julienne bacon into bits.
-Heat very little oil in a pan, add bacon bits and fried till bacon's done. Add those potatoes in and stir around to coat them with bacon bits.
-Seasoned it with some mushroom flavored oyster sauce, soy sauce and sugar. Stir that a bit and then add freshly ground black pepper, add a little more than usual (as in 1 tsp), it'll give it a little kick.
-Then in a little water to cook the potatoes through. Lower the heat to simmer till the potatoes are fork tender and the sauce reduced.
-Dish it onto a plate and sprinkle toasted sesame seeds on top.


Note: Dish can be served at room temperature. I'd previously tried with red (or new) potatoes, russet, and fingerlings. Russet turned out to be too mushy, new potatoes are just not as flavorful and fingerlings are not of the right texture and didn't quite absorbed the "right" flavors. I tried Yukon Gold and I like them best; the texture's right, not to mushy, not too hard. The absorption of the flavors is great and when left overnight, it's even better.