Cowboy Potatoes

I got to play around a bit with some of my new infused salts. The one I used this time was the smoked bacon and chipotle salt. I basically created a whole new dish just to use this interestingly delicious salt. I created a recipe for what I am calling cowboy potatoes. We have been watching all the Taylor Sheridan shows like Yellowstone, 1883, Landman, and now 1923, and I guess all of these shows were in some a way, the inspiration for these potatoes. Well those shows AND my new infused salts. 🙂

Cowboy Potatoes

I created this recipe around the infused smoked bacon and chipotle salt. Everything in these potatoes was grilled on my inside grill; the potatoes, the corn, the bacon and the onions and peppers. I used my inside grill, but you can grill them on on outside grill or cook everything in a skillet, or roast them in the oven. As with many things, especially things I cook, there are no right or wrong ways. 🙂

2 lbs new potatoes, quartered

4-5 slices cooked bacon, crumbled

1 Vidalia sweet onion, sliced into thick slices

1 jalapeno

1 red bell pepper

1 cup corn

olive oil

dash of prepared vinaigrette

1-2 tsp infused smoked bacon and chipotle salt

black pepper to taste

dash of red pepper flakes

1/4 cup chopped cilantro

Cut the potatoes into quarters and par boil them for about 10 minutes, then drain. Add about 1 TBSP of white vinegar to the water. The vinegar will help the potatoes form a crisp skin, while keeping the insides soft and creamy.

While the potatoes are cooking, place the inside grill on the burners (I think it works best if you have a gas stove) and get it very hot. Add the bacon first and cook to a medium crisp. It will continue to cook a bit after you remove it from the heat too. I used a combination of both regular bacon and jalapeno chili bacon. Once the bacon is cooked, remove it from the heat, allow it to cool a bit, then crumble it.

Cut the onions and peppers into large enough chunks that will allow them to grill nicely on the grill. Grill the onions and peppers in the bacon grease until softened and browned, about 5-7 minutes, turning over at the median point.

Once they are browned and softened, remove them and set them aside, allowing them to cool enough for you to cut them into a medium dice.

Add the corn to the hot grill and cook for just a couple of minutes.

Add the potatoes to the grill along with a little olive oil. Cook until browned then flip and continue to cook until they are browned and crispy on the outside, about 7-10 minutes.

Once all the components are browned and cooked, toss them all together with the infused salt, pepper, olive oil red pepper flakes and just a dash of bold vinaigrette.

Serve warm or hot alongside some of your favorite dishes. I served it next to rotisserie chicken and green beans. DELICIOUS!!!!

Play with your food and be creative. You just never know what you can do until you do it. 🙂 Have a very Merry Christmas and Happy Holidays. Stay safe and stay well. ‘Til next time.