Photo: Yunhee Kim; Styling: Karen Shinto
YieldsServes 8
The bacon cream melts to give the potatoes a rich, salty glaze.

How to Make It

Step 1
1

Preheat oven to 400°. Put potatoes in a pot of salted water. Bring to a boil, then simmer until just tender, 10 to 15 minutes. Drain and put in a large bowl. Meanwhile, blanch onions in boiling water 2 minutes; rinse to cool, then peel.

Step 2
2

Add onions, butter, oil, 1 tsp. salt, and 1/2 tsp. pepper to potatoes and stir. Divide between 2 rimmed baking sheets and bake, stirring occasionally, until potatoes are tender and golden brown with crisp edges, about 25 minutes. Transfer to a shallow serving dish.

Step 3
3

Beat crème fraîche and heavy cream in a bowl with an electric mixer until stiff peaks form. Stir in chives, bacon, and remaining 1/4 tsp. salt and 1/8 tsp. pepper.

Step 4
4

Top potatoes with bacon cream and gently stir to coat.

Step 5
5

Make ahead: Through step 1 or 2, 1 day, chilled and covered. Bring to room temperature before continuing recipe, and reheat baked potatoes at 375° for 30 minutes before topping with bacon cream. Bacon cream: Up to 2 hours ahead, chilled.

Step 6
6

Note: Nutritional analysis is per serving.

Ingredients

 4 pounds Makah Ozette or fingerling potatoes, halved if large
 12 ounces red pearl onions
 2 tablespoons unsalted butter, melted
 2 tablespoons extra-virgin olive oil
 1 1/4 teaspoons kosher salt, divided
 1/2 teaspoon plus 1/8 tsp. pepper, divided
 1/4 cup crème fraîche
 1/4 cup heavy cream
 1 bunch chives, chopped (1/4 cup)
 4 ounces bacon, cooked until crisp, then finely chopped

Directions

Step 1
1

Preheat oven to 400°. Put potatoes in a pot of salted water. Bring to a boil, then simmer until just tender, 10 to 15 minutes. Drain and put in a large bowl. Meanwhile, blanch onions in boiling water 2 minutes; rinse to cool, then peel.

Step 2
2

Add onions, butter, oil, 1 tsp. salt, and 1/2 tsp. pepper to potatoes and stir. Divide between 2 rimmed baking sheets and bake, stirring occasionally, until potatoes are tender and golden brown with crisp edges, about 25 minutes. Transfer to a shallow serving dish.

Step 3
3

Beat crème fraîche and heavy cream in a bowl with an electric mixer until stiff peaks form. Stir in chives, bacon, and remaining 1/4 tsp. salt and 1/8 tsp. pepper.

Step 4
4

Top potatoes with bacon cream and gently stir to coat.

Step 5
5

Make ahead: Through step 1 or 2, 1 day, chilled and covered. Bring to room temperature before continuing recipe, and reheat baked potatoes at 375° for 30 minutes before topping with bacon cream. Bacon cream: Up to 2 hours ahead, chilled.

Step 6
6

Note: Nutritional analysis is per serving.

Makah Ozette Potatoes with Bacon Cream