Oven Fries with Bacon and Scallion Dressing

These may be oven fries, but they get a nice boost from the bacon and bacon dressing. Use your judgment when cooking the dressing – if it seems too thick, you can add some water; or if it’s a bit runny, add in some olive oil. This serves 4+ people family style.

  • 3 lbs large Russet potatoes
  • ½ lb thick bacon, like Whole Foods dry slab bacon
  • 1 bunch of scallions (green onions), both white and green parts, thinly sliced
  • 2 shallots, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ cup sherry vinegar

Peel potatoes, and cut lengthwise into spears, approximately ½ inch wide, or to taste.  Soak in cold water for 10 minutes, then drain and pat dry.

While potatoes are soaking, cook bacon until crispy, and remove from pan. Crumble when bacon is cooled.

Reserve 1/3 cup of bacon fat for dressing (leave in pan), and toss the remainder with the fries.  Toss in a little salt and pepper, and arrange fries in a single layer on baking sheet. Bake in oven at 400 degrees for 25-30 minutes, turning once or twice to prevent burning.  They are done when they have a little crispness on the outside. 

When fries are almost finished, re-heat the pan with the bacon fat, add shallots and sauté lightly, 3-4 minutes. Add salt, pepper, sherry vinegar, and crumbled bacon. Cook for 2 minutes longer, and then stir in all of the white scallion slices and 75% of the green scallion slices. Remove from heat.

Place cooked fries in serving bowl, and toss with dressing from the pan. Sprinkle remaining scallion slices on top and serve family style.


Spinach Salad with Bacon-Honey Mustard Dressing

Most salad dressings have a fat and an acid (e.g., Olive oil and vinegar).  The king of “fats” is of course, bacon grease.  This is a relatively simple salad, but warm dressing is always a nice touch with fresh spinach, and the bacon crumbles and red onion slices bring a cool punch of texture.  Makes enough for 4 people.

  • 6 pieces bacon (center cut if you prefer)
  • Fresh spinach leaves, stems removed
  • 4 T shallots, minced
  • 1 cup champagne vinegar
  • 1 t sugar
  • 1 T Dijon mustard
  • 4 T Olive Oil
  • 1 T honey
  • salt and pepper
  • ¼ cup thinly sliced red onion

In a medium saucepan, sauté bacon until crispy. Remove bacon from pan and pour out most of the bacon fat, leaving 3-4 T. on medium heat, sauté the shallots in the bacon grease for 2 minutes, then pour in champagne vinegar. Add sugar, Dijon, olive oil, honey, and salt and pepper, stirring to incorporate. Bring to boil and reduce slightly. Pour over spinach while hot, top with crumbled bacon and red onion slices.