menumusings.blogspot.j June 12, 2013more
Adapted from keyingredient.com
strips of bacon grated cheese I used a cheddar, mozzarella blend Seasoning of your choice for potatoes
salt, pepper, garlic powder?, creole seasoning?, Maybe a pre
made spice rub would be good. Whatever you want to spice them up. ½ cup plain Greek yogurt Juice of 1 large lime ¼
tsp chili powder 1 Tbsp fresh cilantro chives to garnish
Directions Method: Please wash and scrub the potatoes first. They WERE grown in dirt, you know. Cut them into thick slabs. I used the widest setting on my mandolin. Add cold water to cover the potatoes, salt the water, and bring to a boil. Allow to boil for about 5 minutes. They should still be firm. We are only partially cooking them. While the potatoes are cooking, I cooked some bacon. I cut the bacon into lardons – about 1/2” pieces. Cook the bacon until crisp. Drain the bacon on a paper towel lined plate, but save the bacon grease. When the potatoes are done, drain them and rinse in cold water. Drizzle the potatoes with the bacon grease, then season them up liberally. Roast the potatoes until you see a nice brown on them, flip and roast the other side. I roasted them on a cooking rack so the hot air could circulate under them as well. After they are brown’ish, add your toppings – cheese, crumbled bacon, chives, whatever you fancy. Put them back in the oven until everything is melted and bubbly and delicious looking. While I waited, I mixed up a little dipping sauce: Greek yogurt, lime juice, chili powder, fresh cilantro, a little of the crumbled bacon, and some seasoning (salt, pepper, whatever).