Crispy bacon-wrapped potato and sage leaf

Chef Jason Parsons simmers his potatoes in apple cider to add a hint of sweetness—perfect for the holidays.

Instead of cooking his potatoes in water, Chef Jason Parsons starts them off in a flavorful liquid, like chicken or vegetable stock. He chose apple cider for this recipe since it adds a hint of sweetness and is perfect for the holidays. By turning off the stove when the potatoes are 80 to 90 per cent cooked, they will continue to pull in cider as it cools and leave you with extra tasty potatoes.

Crispy bacon-wrapped potato and sage leaf

Makes 24 small canapés

Ingredients:

  • 12 mini potatoes
  • 2 cups apple cider
  • 2 stalks of rosemary
  • 2 cloves of garlic
  • 2 tbsp sea salt
  • 24 thinly sliced bacon strips
  • 24 sage leaves

Horseradish-goat cheese dip

  • 1 cup yogurt
  • 1/2 cup soft goat cheese
  • 1 tsp fresh grated horseradish

Method:

In a small bowl mix the yogurt, goat cheese and horseradish. Once mixed chilled until ready to serve.

Place the potatoes, cider, rosemary, garlic and half the sea salt in a large pot and bring to a simmer. Cook the potatoes until they are 80 per cent cooked (approximately 40 minutes). Then remove from the heat and allow to finish cooking in the hot cider.

Once cold, remove the potatoes and cut them lengthwise in half. Place a sage leaf on each of the cooked potato halves and then wrap with the bacon strips. Chill before deep frying until the surface is crispy.

Season with remaining sea salt immediately after removing from the fryer. This will help the salt stick to the potato and bacon.

Serve warm with the horseradish-goat cheese dip.

Courtesy Jason Parsons
Peller Estates
@chefparsons