I’m kind of a ho for comfort food. BLTs are one of the best, simplest forms of this. Particularly with really good bacon and homemade bread. Eek. It’s one of the rare handful of times that I allow mayonnaise into my sandwich. Even then, though, it’s only a little scraping of it. I use the local bacon in my butcher counter at the grocery store. The difference between it and any of the bacon in the bacon/hot dog area of the meat department is HUGE. Trust me.
Lemony Crunchy Potatoes are courtesy of our friend Giada. 🙂
Applewood BLTs (per sandwich) with thyme aioli:
3 slices thick cut applewood bacon, crisped thoroughly
2 slices beefsteak tomato
3 leaves Boston (or bibb) lettuce)
1 tsp. low fat or fat free mayonnaise
1/2 tsp. lemon juice
1 pinch dried thyme
2 slices thick cut homemade country white bread, toasted
Mix together mayonnaise, lemon juice and thyme, let sit in fridge while making potatoes and bacon and slicing tomatoes and lettuce. When ready to assemble sandwich, divide aioli between both slices.
Lemony Crunchy Potatoes:
2 pounds baby or fingerling potatoes
1/4 cup olive oil, plus extra as needed
3 cloves garlic, peeled and halved
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 lemons, zested
Kosher salt and freshly ground black pepper
For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.
For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.
Transfer the potatoes to a serving bowl and serve.