Sunday, February 21, 2010

Roasted Fingerlings with Bacon and Dried Pear

Sweet and salty, soft and has probably become apparent by now that these are contrasts I enjoy in my food! And this, I have to say, is delicious. Of course, it's pretty hard to go wrong with roasted fingerling potatoes.

2 lbs fingerlings, in 1-inch chunks
1 medium shallot, roughly minced
3 Tbsp finely chopped dried pear
Salt and pepper to taste
Olive oil
4 strips cooked bacon, finely chopped

Preheat the oven to 400 degrees.

Toss the fingerlings, shallot, pear, salt and pepper, and olive oil in a roasting pan (9x13 works well). Cover with foil and roast for 20 minutes. Remove foil and roast another 10 minutes, until potatoes are tender when pierced with a fork. Add bacon. Taste and adjust salt and pepper if needed.

Serves 4-6.

1 comment:

Tinky said...

The pear really intrigues me here. Thanks.......