Tuesday, October 9, 2012

Roasted Fingerling Potatoes with Bacon-Honey Mustard Dressing

It's October (I know, blowing your mind), which is the time I really enjoy ghost stories. To be clear, I always watch ghosty programming, but I really get into it when Halloween rolls around. Will doesn't like my ghost shows, and I'm pretty sure my brother-in-law isn't a huge fan. But Emily and I can watch the heck out of Ghost Hunters, or my personal favorite, Celebrity Ghost Stories. It's part of growing up in the South...and one of the most haunted places in America. I came up alternately loving and being terrified by ghost stories, but don't even try to show me a Saw movie. If you do, I'll take back my potatoes.

Ugh, I started out with such good light. But time ran away from me. For the potatoes, you need about a pound of fingerling potatoes, olive oil, and the teensiest pinch of salt.

Slice your (thoroughly washed) potatoes in half, lengthwise.

Toss them with the olive oil and just a sprinkling of salt.

Place them cut-side down on a baking sheet and roast for 45 minutes to an hour.

While the potatoes roast, you can make the dressing. You'll need: spicy brown mustard, a shallot, bacon, honey, green onions (optional), blue cheese (optional), and apple cider vinegar (not pictured and not optional).

Four slices of bacon should give us enough bacon grease.

Chop up about two tablespoons of shallot. You could also use a sweet onion if you have it.

Drain the bacon grease into a cup and add two tablespoons of apple cider vinegar to the pan to deglaze it. Scrape up all the good stuff from the bottom of the pan.

Psst, super crispy bacon is absolutely necessary.

Add in your shallots and about 2-1/2 to 3 tablespoons of the bacon grease. Turn the heat to low and let the shallots cook down, covered, about 10 minutes.

Time for the mustard and honey. Stir it in until you've got a smooth consistency.

Let it cook down 3-4 minutes.

By now your potatoes should be ready. The skin will be crispy and the actual potato will have a crispy exterior and creamy interior.

I know that looks...unpretty. Think of it as an ugly duckling that will turn into a delicious swan. I think I mixed my metaphors or something. Just toss the potatoes with the honey mustard dressing.

Crumble as much of the bacon as you like over the taters and sprinkle on your green onions.

If you're a blue cheese fan like myself, crumble some in with the potatoes. This is why you only needed the itsiest bitsiest pinch of salt on the potatoes to begin with. Between bacon, blue cheese, and mustard, you've got plenty.

Luckily the shallots and vinegar add a sweet and tangy element for balance.

And if I've learned anything from my ghost shows, do not play around with Ouija boards. You will get haunted.

Roasted Fingerling Potatoes with Bacon-Honey Mustard Dressing (serves 3-4)

1 lb fingerling potatoes, halved lengthwise
1 tbs olive oil
Barest pinch of salt
4 slices of thick-cut bacon
2 tbs apple cider vinegar
2 tbs chopped shallots
1 tbs spicy brown mustard
1 tsp honey
Blue cheese, to taste (optional)
Chopped scallions (optional)

  • Preheat oven to 425º. In a medium bowl, toss potatoes with olive oil and salt. Spread cut-side down in a single layer on a baking sheet. Roast 45-50 minutes or until potatoes are crispy and brown on the bottom.
  • While potatoes are roasting, prepare dressing. In a large skillet, cook the bacon over medium heat. When bacon is crispy, remove and drain on paper towels. Drain bacon grease into a cup and reserve. Add apple cider vinegar to the pan and scrape up the crispy bits with a wooden spoon. Turn heat down to medium low and add shallots and 3 tablespoons of the bacon grease. Let the shallots cook down until lightly browned, about 10 minutes. Add the mustard and honey and stir in until it reaches a smooth consistency. Let it cook down an additional 3-4 minutes.
  • In a large bowl, toss potatoes with the honey mustard dressing. Crumble bacon over the top and toss to distribute. Sprinkle in blue cheese and scallions if using and serve immediately.

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