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.

Recipe by Oxmoor House October 2014


Credit: Oxmoor House

Recipe Summary test

20 mins
1 hr
Serves 5 (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • 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.


Cooking Light Mad Delicious

Nutrition Facts

216 calories; fat 8g; saturated fat 2g; mono fat 2.7g; poly fat 2.6g; protein 6g; carbohydrates 33g; fiber 2g; cholesterol 8mg; iron 2mg; sodium 304mg; calcium 48mg.