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Makah Ozette Potatoes with Bacon Cream

Photo: Yunhee Kim; Styling: Karen Shinto
Total time 1 hr
Yield Serves 8
The bacon cream melts to give the potatoes a rich, salty glaze.


  • 4 pounds Makah Ozette or fingerling potatoes, halved if large
  • 12 ounces red pearl onions
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons extra-virgin olive oil
  • 1 1/4 teaspoons kosher salt, divided
  • 1/2 teaspoon plus 1/8 tsp. pepper, divided
  • 1/4 cup crème fraîche
  • 1/4 cup heavy cream
  • 1 bunch chives, chopped (1/4 cup)
  • 4 ounces bacon, cooked until crisp, then finely chopped

Nutrition Information

  • calories 319
  • caloriesfromfat 39 %
  • protein 7 g
  • fat 14 g
  • satfat 6.6 g
  • carbohydrate 43 g
  • fiber 3.9 g
  • sodium 370 mg
  • cholesterol 29 mg

How to Make It

  1. Preheat oven to 400°. Put potatoes in a pot of salted water. Bring to a boil, then simmer until just tender, 10 to 15 minutes. Drain and put in a large bowl. Meanwhile, blanch onions in boiling water 2 minutes; rinse to cool, then peel.

  2. Add onions, butter, oil, 1 tsp. salt, and 1/2 tsp. pepper to potatoes and stir. Divide between 2 rimmed baking sheets and bake, stirring occasionally, until potatoes are tender and golden brown with crisp edges, about 25 minutes. Transfer to a shallow serving dish.

  3. Beat crème fraîche and heavy cream in a bowl with an electric mixer until stiff peaks form. Stir in chives, bacon, and remaining 1/4 tsp. salt and 1/8 tsp. pepper.

  4. Top potatoes with bacon cream and gently stir to coat.

  5. Make ahead: Through step 1 or 2, 1 day, chilled and covered. Bring to room temperature before continuing recipe, and reheat baked potatoes at 375° for 30 minutes before topping with bacon cream. Bacon cream: Up to 2 hours ahead, chilled.

  6. Note: Nutritional analysis is per serving.