Olsson Recipes

Sunset 2011, made this for Thanksgiving. 8 Svgs. Preheat oven 400°

• 4 Lbs fingerling potatoes, halved if large.(Makah Ozetta)
• 12 oz red pearl onions

Bring potatoes to a boil in pot salted water, simmer until tender (10-15 min). Drain and put into bowl. Blanch onions in boiling water 2 mins, rinse to cool, then peel.

• 2 Tbs unsalted butter, melted
• 2 Tbs extra virgin olive oil
• 1 tsp salt (Maldon flakes)
• 1/2 tsp pepper

Add butter, oil & spices to potatoes & onions, stir. Divide onto two baking sheets, bake, stir occasionally about 25 minutes. (Until potatoes are tender & golden.) Transfer to shallow serving dish.

• 1/4 C Crème fraîche
• 1/4 C heavy cream
• 1/4 C chopped chives
• 4 oz bacon (cooked until crisp, chpd fine)
• 1/4 tsp salt and 1/8 tsp pepper

Beat creams together with electric mixer until stiff peaks form. Stir in chives, bacon and S&P. Top potatoes with ceam mixture, stir to coat.