Recipe by Chef Jonathan Bardzik
Sweet, sour, rich and salty, these bacon fat, honey and vinegar dressed potatoes get fresh and earthy balance from salad and micro green blends.
- 5 thick strips bacon
- 2 tbs honey
- 2 medium sweet potato, peeled, quartered lengthwise and thinly sliced, about 4 cups
- Cider vinegar 1/4 cup
- 2 cups sunnies, radish and beet salad blend
Preheat oven to 425°F.
Cook bacon: In a 12” skillet, cook bacon through. Remove to paper towels, leaving fat in pan. When cool enough to handle, coarsely crumble. Reserve.
Cook potatoes: Return skillet with bacon fat to medium heat. Whisk through honey and toss with sweet potatoes. Season with salt and pepper and transfer to preheated oven. Cook until fork tender, stirring once, about 25 minutes. Remove from oven and toss with vinegar. If the glaze is thin, place over medium high heat and reduce to coat potatoes. Season potatoes to taste with salt pepper and additional vinegar as needed.
Plate dish: Lay down a bed of sunnies, radish and beet salad blend.
TIP: To double the recipe for a big holiday meal, transfer the bacon fat and honey tossed potatoes to a baking sheet so they cook evenly.