Bacon-Roasted Potatoes and Shallots
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