The king of fingerling potatoes: the Russian Banana. It is versatile, understated, creamy, and just all-around yummy. It is the perfect gateway drug to other fingerling varieties because it is just so good that you want to try them all. I personally think it is the best potato out there. And honestly, we don't give it the respect it is due. We have them practically all year long, which makes them readily available, but also sometimes overlooked. In short, they are awesome. So let's celebrate the Russain Banana this week and try the receipe below.
Pan Roasted Fingerling Potatoes with Crispy Bacon and Fried Sage*
1 pound fingerling (Russian banana) potatoes, each about 3 to 3 1/2 inches long
Salt and pepper
3 strips thick-cut smoked bacon, diced into 1/2-inch pieces
1 small onion, thinly sliced
1 teaspoon minced garlic
1/4 cup sage leaves
Place the potatoes in a saucepan and cover with water. Set over high heat and bring to a boil. Cook until the potatoes are tender, 8 to 10 minutes (depending on the size of the potatoes). Remove from the heat and cool under running cold water. Once cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise, if desired. Season the potatoes with salt and pepper and set aside.
In a large, 12-inch saute pan, place the bacon over medium-heat. Render the bacon until crispy, about 7 to 8 minutes. After a couple minutes of cooking the bacon, add the onion. When bacon is crispy and onion is translucent, add the garlic and sage and cook for 1 minute. Increase the heat to medium-high and add the blanched, seasoned potatoes, cut side down, and cook until browned and crispy, about 3 minutes. Turn over and cook for an additional 2 1/2 minutes. Re-season, if necessary, and serve while hot.
recipe curtesy of Food Network