So much attention is paid to starchy or waxy baking potatoes.  We think that’s a shame.  Don’t get us wrong, they’re great and we love them, but they detract from the variety of lovely tubers available to us.  Among our favorites is the buttery fingerling.  In this recipe, it’s the star, but it has a supporting cast of pretty fantastic players.  Rosemary, Bacon, Brown Butter, Vinegar, and Mustard are all stellar in their own way, but when when you bring them together, there are just four words we can offer you:  Brown. Butter. Bacon. Vinaigrette.

Seriously, I thought Kyle was going to hyperventilate.  It was like the Beatles of the culinary world had rolled into the kitchen.  The roasted fingerlings were the perfect showcase (the “Spud” Sullivan Show, if you will—ask your parents, that’s funny) for the smoky, nutty, tangy richness of this sauce.

The original recipe (link below) called for pancetta, whole grain mustard and sherry vinegar, but all we had on hand were bacon, dijon, and white vinegar.  The finished dish was still a knockout, so obviously the recipe was a great, highly adaptable starting point.

The potatoes are equally good served warm or at room temperature, as is the vinaigrette, so there’s no pressure to get everything on the table at once.  We love that.  Since the vinaigrette holds up so well and has such a complex flavor profile, it would be a delicious addition to any number of dishes—seared mushrooms, roast chicken or pork tenderloin, probably even as a dipping sauce for fries.  Kyle even started to say something about putting it over ice cream and I had to give him the “mom” look.

He was joking, obviously, but it gives you some idea of how great it is and how much potential it has to improve upon a wide variety of dishes.  You could even say that it’s something of a game changer.  Whip some up and see for yourself.  Enjoy!

Adapted from Food & Wine.

Roasted Fingerlings with Brown Butter Vinaigrette

 

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Ingredients

• 1½ pounds fingerling potatoes, sliced lengthwise
• 2 tsp. extra virgin olive oil
• ⅛ tsp. black pepper
• 1 rosemary sprig, torn into pieces
• 3 slices bacon, cut into ¼-inch dice
• 2 tablespoons unsalted butter
• 1 shallot, minced
• One 2-inch rosemary sprig
• 2 tbsp. white wine vinegar
• 1 tablespoon dijon mustard

Instructions

1. Preheat oven to 425*F.
2. Toss potatoes, olive oil, black pepper, and rosemary sprig on a baking sheet and bake until potatoes turn golden brown, stirring occasionally about 25 minutes.
3. Meanwhile, heat a large skillet over medium heat. Add bacon and cook, stirring frequently, until just beginning to brown, about 3 - 5 minutes. Add butter and cook, stirring occasionally, until the bacon is golden and the butter is just beginning to brown, about 2 minutes. Add the shallot and rosemary sprig and cook, stirring, for 2 minutes. Remove the skillet from the heat and discard the rosemary sprig.
4. Whisk the vinegar and mustard into the bacon mixture; season with salt and pepper to taste. Add the potatoes and toss until evenly coated. Serve the potato salad warm or at room temperature. If desired, garnish with additional torn rosemary sprigs.

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