Okay, I’m taking a quick, brief break from chocolate (I had quite a bit of chocolate for Valentine’s Day — and by quite a bit, I mean enough to satisfy four or five small families.) The holiday is past, and I am looking forward to cooking up a super tasty breakfast this weekend.
How does crisp, basil-scented potato sound? Let’s add some smoky bacon and balsamic glaze, why don’t we? Sounds like a weekend plan to me! I want it right now! It’s bursting with wonderful flavors and divine textures.
This is only part of the breakfast we’re building — please stay tuned for a Minty Grapefruit Brûlée and a knock-out Hollywood Egg!
Recipe
Olive oil for the pan
1 (1-pound) Idaho russet potato, peeled and cut into approximately 12 (1/4-inch) slices
1 dozen large basil leaves, plus extra for garnish
6 strips applewood smoked bacon, cut in half
Sea salt and freshly ground black pepper
1/2 cup balsamic vinegar
- Preheat the oven to 400 degrees F.
- Coat a large oven proof sauté pan with a very thin layer of olive oil. Turn the heat to high to preheat the pan, and on a large plate or baking sheet, season both sides of the potato slices with salt and pepper.
- Add the potato slices to the sauté pan. If you don't hear a sizzle, the pan isn't hot enough. Wait for the sizzle! Sauté just to brown the potatoes, about 1 minute per side.
- Return the now seared potato slices to the plate or baking sheet and place a large basil leaf on top of each one. Then wrap the potato and basil in half of a bacon strip, making the seam on the bottom.
- Now add these bundles back to the same pan and place in the oven. Cook until the bacon is crisp and golden brown, about 10 to 15 minutes.
- While they're cooking in the oven, pour the balsamic vinegar into a small saucepan over medium-low heat. Bring to a strong simmer and cook to reduce by about two thirds, until you have a thick syrup. This should take about 10 minutes.
- When the bacon bundles are done, drizzle them with the balsamic glaze. Serve hot or warm.
Notes
These would also be a lovely appetizer or passed hors d'oeuvres at a dinner party!
Timeline:
25 minutes ahead: Begin sautéing the potaotes and preheat the oven.
15 minutes ahead: Place the bacon bundles in the oven and begin reducing the balsamic vinegar.
These are best served right away!
With or without the glaze, I promise you: these are amazing!
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Bite. Crunch. Chew. Repeat. Bite. Crunch. Chew. Repeat. Bite. Crunch. Chew. Repeat. Bite. Crunch. Chew. Repeat. Bite. Crunch. Chew. Repeat. Bite. Crunch. Chew. Repeat. Bite. Crunch. Chew. Repeat. GREG
These look amazing! Everything is better with bacon. Love crispy potatoes!
thanks, Erin!