Potatoes Three Ways: Bacon Wrapped, Homemade Potato Chips, Baked Potato Soup

Recipe Courtesy of St. Supéry Estate Chef

1. Bacon Wrapped Potatoes with Crème Fraiche and Caviar

A simple, tasty appetizer with a touch of decadence.


12 small marble potatoes
6 slices Applewood smoked bacon, cut in half
4 ounces crème fraiche (or sour cream)
2 tabelspoons chives
Zest of half a lemon
1-2 ounces of your favorite caviar


Combine crème fraiche, lemon zest, and chives in a bowl and mix thoroughly. Set aside.
Cut the ends of the potatoes to create two flat surfaces. Wrap half a slice of bacon around each potato and secure with a toothpick. Roast at 350°F for 25-30 minutes, or until bacon is crispy and potatoes soften. Cool for a few minutes, remove the toothpick and top with crème fraiche and a dollop of caviar.

3. Baked Potato Soup

Another rich, satisfying comfort food for the cooler months. Serve this as a first course or really load it up and make it the whole meal.


4 large baking potatoes
1 medium white onion, thinly sliced
½ cup butter
½ cup flour
4 cups milk (you will probably need more to thin)
4 cups chicken stock
3 garlic cloves, minced
1 cup sour cream
6 green onions, chopped
14 slices bacon, cooked till crisp and crumbled, reserve 4 tablespoons of the bacon fat
2 cups sharp cheddar cheese, grated


Heat oven to 350°F and bake the potatoes until fork tender, about 1 hour to 1 hour 15 minutes. (You can bake the potatoes beforehand).
Melt butter along with bacon fat in a stock pot. Add onion and garlic and sauté until tender, about 5 minutes. Slowly blend in flour with a wire whisk until thoroughly blended. Cook the roux (flour in butter) until a very pale golden color. Gradually add milk and stock whisking constantly. Season with salt and pepper.
Cut potatoes in half, scoop out the interior and set aside. When milk mixture is very hot, whisk in potato. Working in batches as necessary, blend the soup until very smooth and return to the stock pot and hold over low heat on the stove. Whisk in sour cream. Ladle into bowls and top with green onions, bacon, and cheddar.

2. Fresh Homemade Potato Chips



3-4 medium Yukon gold potatoes
3 cups oil for frying
Japanese mandolin


Slice the potatoes very thinly on the mandolin. Heat oil over medium in a heavy skillet until about 350°F. Working in batches, fry the potatoes until crisp and golden. Remove from oil and drain on paper towels. Season immediately so the salt sticks. Serve with various dips or just as a side or a snack.

Wine Pairing: Napa Valley, Dollarhide Estate Vineyard Sauvignon Blanc

The brininess of the caviar and tang of the crème fraiche compliment the bright acidity and minerality of the Sauvignon Blanc, while the earthy potato and smoky bacon brings out the depth and toasty complexity from the subtle oak influence.

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