Baked Fingerling Potatoes with Bacon & Cream

January 25, 2012

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.

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