Bacon Wrapped Red & Gold Fingerling Potatoes
Like all potatoes, fingerlings trace their roots to the Andes mountains of Peru. Though the small, elongated fingerlings more closely resemble the wild potatoes of Peru, their current origins are much closer to home. Fingerlings have become a fashion statement in the culinary community as their versatility and unique shape lend themselves to many preparations and presentations. Fingerlings can be roasted, broiled, boiled, steamed or if small enough, even sauteed to order.
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- 1 1/2 lbs. Red & Gold Fingerling Potatoes
- 1/4 lb. Nino’s Amish Maple Bacon
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Green Bell Pepper
- 1 Red Onion (large)
- 2 Tbsp. Extra Virgin Olive Oil
- 1 Tbsp. Garlic, fresh, sliced fine
- Salt & Pepper, to taste
- 2-3 Tbsp. Balsamic Syrup (Creme)
- Select potatoes with a size similar to a large thumb, wash them and prick skin with a fork.
- Depending on potato size, cut bacon strips in half and wrap around potatoes. Place wrapped potatoes on a non-stick baking pan with bacon ends tucked under each potato or alternately secure each strip end with a plain, unflavored toothpick broken in half.
- Place potatoes in a pre-heated 350 degree F oven and roast approximately 20 minutes or until bacon is nearly crisp and the potatoes are tender.
- While potatoes are roasting, cut peppers and onion in 1/4″ slivers.
- Heat olive oil in a medium saute pan and saute onions and peppers approximately 5 to 7 minutes or until just tender. Just before removing onions and peppers from the pan, add sliced garlic and saute 2 minutes longer.
- Season mixture with salt and pepper.
- Plate dish with sauteed peppers and onions on the bottom with the bacon wrapped potatoes on top and drizzle with balsamic syrup.
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