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Meat
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
No Diets specified
10 small/medium red potatoes
1 package facon/beef fry
3 cloves garlic, minced
1 small onion, minced
1 roasted red pepper, peeled and minced
1/4 cup olive oil
1 teaspoon ground mustard
1 teaspoon ground black pepper
1/4 cup Gefen Maple Syrup
3 tablespoons Boondocks Bourbon
sous vide and water bath (see note for a non-sous vide option)
toothpicks soaked in water
Prepare the water bath and set your sous vide to 185 degrees Fahrenheit.
While the water heats up, start off by tenderizing the potatoes. If you don’t have a tenderizer, use a fork.
Mince the garlic, onion, and roasted red pepper.
Add the olive oil, ground black pepper and mustard powder to a ziploc bag along with the vegetables.
Add the potatoes and mix, ensuring proper coverage.
Sous vide at 185 degrees Fahrenheit for two hours.
In the meantime, get the facon/beef fry laid out, ready for wrapping.
Once the potatoes are cooked, remove them from the bag and wrap a piece of facon around each potato, securing with a toothpick. Rest each potato on a wired rack laid over a baking sheet. (If you have extra potatoes, quarter them and reserve).
Broil on low for five minutes.
In the meantime, in a small saucepot, on medium heat, add your maple syrup and bourbon. After a minute, turn to low and let it reduce.
Brush potatoes with the maple bourbon sauce and return the potatoes to the broiler for another two minutes.
Once fully crispy, remove and serve or store in the fridge and reheat when ready to serve.
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