Roasted Fingerling Potatoes WITH Bacon AND Greens
- 15m Prep Time
- 35m Cook Time
- 50m Ready In
Golden-brown fingerling potatoes are sautéed with crisp bacon and greens, then tossed in a light and tangy vinaigrette. This hearty side dish can also be served as a main course.
Ingredients
- 454 g fingerling potatoes halved
- 29.6 ml duck fat or olive oil
- kosher salt and freshly ground black pepper
- 5 thick-cut bacon diced
- 14.8 ml olive oil
- 1 bunch kale stems and tough ribs removed and leaves chopped
- 29.6 ml olive oil
- 44.4 ml champagne vinegar
- 14.8 ml dijon mustard
- 14.8 ml dark brown sugar
Nutrition (per serving, estimated)
Estimated based off 4 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 8.65 mg
- Iron: 0.17 mg
- Magnesium: 2.86 mg
- Phosphorus: 4.59 mg
- Potassium: 27.4 mg
- Zinc: 0.03 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml duck fat or olive oil
- kosher salt and freshly ground black pepper
- 14.8 ml olive oil
- 29.6 ml olive oil
- 44.4 ml champagne vinegar
- 14.8 ml dijon mustard
- 14.8 ml dark brown sugar
Prepare
- Halve 454 g fingerling potatoes
- Dice 5 thick-cut bacon
- 1 bunch kale, stems and tough ribs removed and leaves chopped
Let's Cook
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Step 1.
Preheat the oven to 400°F. Toss the halved fingerling potatoes with 2 tablespoons duck fat or olive oil, then spread them in a single layer on a baking sheet. Season lightly with salt and pepper. Roast until golden, about 25 minutes, stirring halfway through for even browning. Turn off the oven and leave the potatoes inside to keep warm while you proceed.
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Step 2.
While the potatoes roast, cook the diced bacon in a wok or large skillet over medium-high heat until crisp, 4 to 5 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the drippings in the wok.
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Step 3.
Add 1 tablespoon olive oil to the bacon drippings in the wok. Add the chopped kale and cook over medium-high heat, stirring frequently, until softened, 6 to 7 minutes. Turn off the heat.
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Step 4.
Remove the potatoes from the oven and add them to the wok with the kale. Return the cooked bacon to the wok as well.
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Step 5.
In a small bowl, whisk together 2 tablespoons olive oil, 3 tablespoons champagne vinegar, 1 tablespoon Dijon mustard, and 1 tablespoon dark brown sugar until emulsified. Drizzle the vinaigrette over the potato mixture and toss gently to coat everything evenly. Taste and adjust seasoning with salt and pepper before serving.