Bacon-Roasted Potatoes and Shallots

Oxmoor House
Bacon-Roasted Potatoes and ShallotsRecipe
Photo: Oxmoor House

 

This is a hot riff on the German potato salad my mother used to make. Here, pre-cooking the shallots helps ensure they get deeply browned and jammy in the oven. The bacon fat goes really far here, too, enhancing the molasses-y, malty finish. The technique you're left with is this: Cut up whichever tuber or root vegetable you have, pre-cook garlic/shallot/onion-like thing, toss in liquid fat, high-heat roast, "dress" with something glaze-y late in the process, and finish with fresh herbs.
Serves 5 (serving size: 1/2 cup)

Ingredients

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1 pound shallots, peeled and quartered
2 ounces bacon, thinly sliced
1 tablespoon grapeseed oil
1 pound russet potatoes, cut into 1-inch dice
2 tablespoons malt vinegar
2 teaspoons brown sugar
1/2 teaspoon kosher salt
2 tablespoons chopped fresh flat-leaf parsley

Preparation

Hands-on: 20 Minutes
Total: 1 Hours

Preheat the oven to 475°.

Put the shallots in a microwave-safe bowl. Microwave at HIGH for 1 minute.

Heat a small skillet over medium-low heat, add the bacon and cook gently, with the intent to preserve some nearly clear bacon fat. Separating the fat from the meat by melting the fat away is known as "rendering." cook until the bacon is crisp, but don't be so aggressive with the heat that you bring the fat to the smoking point. Spoon out the bacon and save it for garnishing later. Leave the fat in the pan.

Turn off the heat. Add the grapeseed oil to the fat in the pan. Swirl and keep warm.

Put the potatoes and the shallots in a large bowl. Pour in the bacon fat and oil mixture and toss to coat.

Place the potatoes and shallots on a roasting pan, and roast at 475° for 36 minutes or until tender and evenly browned, turning them every 10 minutes or so. Remove them from the oven.

Combine the malt vinegar, the brown sugar, and the salt in a small bowl until the sugar dissolves. Pour the sugar mixture onto the potato mixture and toss using a flat metal spatula.

Roast the vegetables 4 minutes more, until the sugar-vinegar mixture creates a slight glisten on the potatoes.

Transfer the vegetables to a serving bowl and toss with the parsley. Garnish with the reserved bacon. Serve.

Created date

September 2014

Nutritional Information

Calories 216
Fat 8 g
Satfat 2 g
Monofat 2.7 g
Polyfat 2.6 g
Protein 6 g
Carbohydrate 33 g
Fiber 2 g
Cholesterol 8 mg
Iron 2 mg
Sodium 304 mg
Calcium 48 mg