Can you guys believe that it’s already week 10 of One Local Summer? Two more weeks and we’re done, and to me, it feels like the growing season is really just beginning. I wish it continued on through Thanksgiving as “One Local Harvest” or something similar…I could make some great dishes with the winter squash and yams and apples and other fall fruits and veggies that are yet to come. This recipe, however, is from my backlog. Real life got in the way this week and anything I made that was truly local didn’t get photographed because it was a repeat of something I’ve already made.
So instead, I’m giving you something I made back at the beginning of the season, using sausages from Thurn’s, frozen cabbage that I braised, potatoes from HW Organics and double smoked bacon from Thurn’s. As much as I dislike Guy Fieri, I had seen this recipe done on his show and just had to make it. It’s pretty much as tasty as it sounds….
Fried German Potato Salad
recipe courtesy Guy Fieri
6 Yukon gold potatoes, medium size, cut into large dice
8 ounces thick sliced bacon, cut into pieces
Salt and freshly ground black pepper
1/2 red onion, diced
2 tablespoons capers, drained
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
Put diced potatoes into a pot and fill with cold water (water should just cover the potatoes). Put pot on stove on medium flame and add salt. When water comes to a boil, and the potatoes are cooked, drain the potatoes and spread out on a side towel to dry.
While potatoes are doing their thing, add bacon to a large saute pan and cook over a low/medium flame. When the bacon is cooked remove with a slotted spoon and drain the bacon fat, reserving some if you want to add it later. Wipe out the pan with a wad of paper towels (and crank up the heat), add a decent amount of a neutral oil, like canola, and heat it until you get some smoke.
Once the oil is hot, carefully add the potatoes and shake the pan a couple of times to make sure nothing sticks. Lower the heat a little and let the potatoes brown. Season with salt and pepper.
After a few minutes, shake the pan and get the other sides going. When the potatoes are almost completely cooked, add the red onion and let everything cook together. Once the onions are caramelized, add the capers, red wine vinegar and deglaze. When the vinegar is mostly evaporated, add the extra-virgin olive oil, mustard and bacon (and reserved bacon fat if you want), re-season with lots of cracked black pepper. Serve warm.