Serves 4-6
Ingredients
- 12-14 Fingerling potatoes4 bacon slices
- 1 large red onion, peeled & sliced in rounds
- 5 tbsp extra-virgin olive oil
- 1 tbsp rendered bacon fat
- 4 tbsp red-wine vinegar
- 1 chipotle chili in adobo, or to taste, mashed & minced.
- Kosher salt & black pepper to taste
Directions
Put potatoes in a large pot & cover with water & a tbsp salt, then set over high heat until it comes to a boil. Cook about 5 to 7 minutes. Drain potatoes, place on a baking sheet & allow to cool slightly, then halve the potatoes lengthwise, You can do this the day before. Cook the bacon in a sauté© pan until crisp. Reserve the bacon & in a small bowl, 1 tbsp of the rendered fat. Light a fire in a pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a string vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron grill pan over the heat & allow it to get hot. You can let the fire die slightly. If using a gas grill or stove, turn heat to medium. Put the potatoes & the sliced onions in a large bowl & toss gently with 2 tbsp of the olive oil, & salt & pepper to taste. Working in batches, grill the potatoes cut side down on the grill until they have developed a light char, approximately 2-3 minutes. Grill the onions until they are charred, approximately 4=6 minutes a side. Return potatoes & onions to bowl. For the dressing, combine the remaining olive oil, bacon fat, red-wine vinegar & chipotle in a small bowl & whisk to emulsify. Add salt & pepper to taste. Add the dressing to the potato and onion mixture & toss gently to combine. Let sit for 20 minutes to allow the flavors to penetrate the potatoes. Crumble bacon over the top.