Roasted Potato Salad with Crispy Bacon and Chives
Double Duty Recipes Series
It is a busy time of year and no one really wants to spend time in the kitchen. Social schedules are full with block party events, casual get-togethers and gatherings of every kind. Then, there is always the dilemma of what do I bring? What better time of year to consider a recipe that can be used for two events – “Double Duty Recipes” such as dinner the first night with a grilled steak or chicken breast, then planned leftovers for salad the next day? The recipe that follows for Roasted Potato Salad with Crispy Bacon and Chives is a re-creation of the Lemon Potato recipe featured in this post – a favourite of my lemon-loving daughter. This is one of UrbnSpice’s Double Duty Recipes that you will enjoy making again and again.
You may want to consider doubling this recipe. The Lemon Potatoes are delicious and addictive and you will probably find that you don’t have enough left over for the double duty recipe. This happens often!
CHEF TALK: I used Blushing Belle potatoes from the Little Potato Company in this recipe. Small nugget potatoes work well here. This is a unique method of cooking (par-cooking) potatoes because you start with hot water and par-boil the potatoes for a few minutes before roasting them. The secret is high heat for a short period of time in the oven – the light coating of flour and seasonings creates a nice crust. The lemon juice is drizzled over the potatoes immediately as it comes out of the oven. The potatoes absorb the fresh lemon juice, lending great flavour to this hot dish.
- 1 1/2 lbs. (1 bag) small nugget potatoes, halved
- 1 – 2 Tablespoons flour (or cornstarch, tapioca starch or potato starch for gluten-free)
- 2 – 3 tablespoons butter or oil
- Salt and pepper to taste
- 1/2 teaspoon onion powder
- 1/2 cooking onion, diced
- Juice of one half of a lemon (about 2 tablespoons)
- Zest of 1/2 lemon, if desired
- Preheat the oven to 400oF (200oC).
- Line a rimmed baking sheet with parchment paper. Set aside.
- Set a medium to large pot of water to boil. Add the potatoes.
- Par-boil for five minutes. Drain. Remove the potatoes to a stainless steel bowl.
- Add the butter, flour, seasonings and diced onion. Toss well. Place on the baking sheet.
- Bake for 15 to 20 minutes without turning (the potatoes will be nicely coloured with darker brown tips).
- Remove from the oven and drizzle the lemon juice over the potatoes (and zest if you are using). Toss to combine. Adjust seasoning if necessary. Enjoy while they are hot or cool to make the following recipe.
WHAT ELSE CAN I DO WITH THIS RECIPE?
CHEF TALK: Those of you who follow my books will know that I often take a recipe and give you options for reinvention. This is a perfect example of a Double Duty Recipe.
I am fairly certain that once you make this version of potato salad, it will be a part of your salad repertoire for many occasions. It is rustic with its chunky ingredients, very flavourful and guaranteed to be a hit. Give it a try.
Roasted Potato Salad with Crispy Bacon and Chives
- 1 1/2 lb. roasted LEMON POTATOES, leftover from the doubled recipe
- 1/3 cup mayonnaise
- 3 – 4 eggs, hard-boiled, each egg cut into quarters or eighths
- 1 scallion, sliced thinly
- 4 – 6 rashers of smoky bacon, cooked until crispy and broken into coarse pieces
- 1 – 2 dill pickles, depending on size, 1/4 inch dice
- Chives, for garnish
- Salt and Pepper, to taste, as required
- Simply combine the ingredients, leaving out a little of the bacon, egg and scallion for garnish once the salad is mixed.
- Taste for seasoning (it often does not require any).
- Serve immediately or keep refrigerated until it is time to serve. Refrigerate any leftovers.
OTHER DOUBLE DUTY STRATEGIES FOR THIS RECIPE:
CHEF TIP # 1: Use the time that your water is coming to a boil to hard boil the eggs. By the time the water comes to a boil, it will be time to remove the eggs with some of the water and let them sit for 10 minutes before plunging them in cold water to cool. Crack the shells by tapping them all over, but do not peel. Put them back into the cold water. After 10 minutes has passed, shell the eggs. Store the peeled whole eggs in a container with fresh water in the refrigerator.
CHEF TIP # 2: Time Saver: On a parchment lined baking sheet, roast one entire package of bacon in the oven at 350oF until desired crispness. Use some of the bacon slices for the salad and store the extra bacon for a quick lettuce, bacon and tomato sandwich or to sprinkle on salads, etc. (You can freeze cooked bacon, too). Remove the bacon to a paper towel-lined saucer. Remove any excess bacon fat but leave the bacon bits that are stuck to the parchment on the sheet. Use this same baking sheet to roast your lemon potatoes for a bit of added bonus bacon flavour (again – double duty!)
Happy Cooking, everyone!
“Cooking is like love. It should be entered into with abandon or not at all.”
Harriet Van Horne
Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Oven Temperature Accuracy
You Might Also Enjoy:
Orange Glazed Roasted Salmon and Orange Fennel Salad
Caramelizing Onion and Why I Always Have Some on Hand
If you try my strategy for Double Duty Recipes, including the recipes for Lemon Potatoes and/or Roasted Potato Salad with Crispy Bacon and Chives, please leave me a comment below with your feedback.
You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!
The Urbnspice Chef
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