I have been trying to up my veggie side dish game. We eat a lot of salads over here, which I love, but I like variety. I had recently picked up Bar Tartine Techniques & Recipes at the library and spotted their Grilled Potato Salad with Bacon. I was drooling just from the title. I didn’t want to fire up the grill so I used the flavor profile and made up the rest. It’s basically a potato hash at heart, but imho so much better.
I served this dish with sausages that I baked in the oven with the potatoes and sauerkraut for dinner. I’ve been eating leftovers for lunch with an egg on top.
Roasted Potatoes with Bacon
serves 4 (but feel free to double it)
1 lb small Yukon gold potatoes, cut into fourths
2 t of lard
3 slices of thick cut bacon, cut into ¼ inch matchsticks
½ sweet white onion, sliced paper thin (i used my mandoline)
1 wax pepper or ½ green bell pepper, cut into a small dice
3 cloves of garlic, pressed or minced
2 t of smoked paprika
2 T of apple cider vinegar
1 T fresh flat-leaf parsley
1 T fresh marjoram
2 t of fresh dill
a touch of maple syrup or honey
Preheat the oven to 425 degrees. Line a baking sheet and place the lard in the center. Put the baking sheet in the oven and melt the lard for a couple of minutes. Toss the potatoes on the sheet and lightly salt. Put back in the oven for about 10 min.
While one side of the potatoes are roasting cook the bacon until the fat begins to render, about 5 minutes. Add onion and peppers, stirring, until the veggies start to brown, approx 5 more minutes. Add garlic and cook 1 minute more. Add paprika and cook a minute longer. Add the apple cider vinegar and deglaze the pan. Remove from heat add parsley, marjoram, dill, maple syrup.
Turn the potatoes in the oven and bake for 10 minutes or so. Remove potatoes when they are golden brown.
Add potatoes to the bacon pan and toss. Salt and pepper to taste.