Makah Ozette Potatoes with Bacon Cream

Ingredients

• 0.3 cup chives chopped
• 4 ounces bacon crisp cooked finely chopped
• 0.3 cup crème fraîche 
• 4 pounds fingerling potatoes halved
• 0.3 cup heavy cream 
• 1.3 teaspoons kosher salt divided
• 2 tablespoons olive oil extra-virgin
• 0.5 teaspoon pepper divided
• 12 ounces pearl onions red
• 2 tablespoons butter unsalted melted

Equipment

• bowl
• baking sheet
• oven
• pot
• hand mixer

Directions

1. Preheat oven to 40
2. Put potatoes in a pot of salted water. Bring to a boil, then simmer until just tender, 10 to 15 minutes.
3. Drain and put in a large bowl. Meanwhile, blanch onions in boiling water 2 minutes; rinse to cool, then peel.
4. Add onions, butter, oil, 1 tsp. salt, and 1/2 tsp. pepper to potatoes and stir. Divide between 2 rimmed baking sheets and bake, stirring occasionally, until potatoes are tender and golden brown with crisp edges, about 25 minutes.
5. Transfer to a shallow serving dish.
6. Beat crme frache and heavy cream in a bowl with an electric mixer until stiff peaks form. Stir in chives, bacon, and remaining 1/4 tsp. salt and 1/8 tsp. pepper.
7. Top potatoes with bacon cream and gently stir to coat.
8. Make ahead: Through step 1 or 2, 1 day, chilled and covered. Bring to room temperature before continuing recipe, and reheat baked potatoes at 375 for 30 minutes before topping with bacon cream. Bacon cream: Up to 2 hours ahead, chilled.