Potatoes are a real kitchen workhorse. They go with anything – fish, chicken, beef, pork, lamb – and it is easy to make them taste good. Tossed with a little olive oil and herbs and roasted, mashed with butter and milk, baked and topped with all manner of things, cold in a potato salad. I’m a believer that if you have a potato in the house, you always have a meal. But I also admit to falling into a rut. I spend a lot of time working on a main dish, figuring I’ll just cook some potatoes to go with it. The roasted version is my go to, and everyone seems to like them that way. I sometimes pull out the mandolin and slice up a pile for a cheese gratin or a simple pommes boulangere, but I am not always as creative as I could be.
Nowadays, I am also always intrigued by the variety and color range of the potatoes we find in the stores and farmers markets. I can barely resist the selection of jewel-toned orbs available now, and sometimes come home from a shop with way more than I intended. So I look for ways to push the boat out a little, try something new and different to expand my potato horizons. I found a version of this recipe in a community cookbook that involved way more packaged and processed ingredients than I am comfortable with, but I saw the potential and soldiered on. That recipe was called German Potatoes, but these have more of a Scandanavian feel to me – maybe it’s the dill, but really the glaze reminds me of the sweet-tangy sauce on Swedish meatballs. I love to use the bite-size multi-colored potatoes when I find them, but simple red or yellow ones will do. These spuds are perfect with a simple roast meal like a good chicken, a fatty pork roast or a simple beef tenderloin.
- 2 pounds small potatoes
- 6 strips of bacon
- 1 yellow onion, finely chopped
- 2 stalks of celery, finely chopped
- 2 Tablespoons flour
- ½ cup granulated sugar
- ½ cup cider vinegar
- ¾ cup water
- 2 Tablespoons chopped fresh dill
- Choose small potatoes about the size of a ping pong ball, but if they are larger cut them half. Cook the potatoes just until tender – I prefer to steam them over boiling water for about 20 minutes, which helps them hold their shape, but you can also boil them for about 15 minutes.
- Drain the potatoes and set aside, covered with a tea towel to keep warm. Cut the bacon into small pieces and cook over in a saucepan large enough to hold the potatoes until crispy. Remove to a paper towel lined plate with a slotted spoon. Let the bacon grease cool for about 5 minutes, then add the chopped onion and celery. (If you add the veg to the hot grease, they will burn). Cook over medium heat, until the vegetables are soft and translucent. Sprinkle over the flour and stir to coat the vegetables. Cook for a few minutes until the flour has disappeared and the mixture is thick. Add the sugar and stir well until dissolved. Pour over the vinegar and water and continue cooking until the sauce is thickened, about 15 minutes. Stir in the chopped dill.
- Add the potatoes to the sauce and stir to coat completely. Add the chopped bacon to combine. Cook until everything is warmed through, and serve immediately.