Ingredients
4 medium Russet potatoes
Salt
2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
1/4 pound bacon, finely chopped
1 red onion, finely chopped
1 fresh chile pepper, such as Fresno or red finger chile, seeded and finely chopped
1 teaspoon coriander seeds
1 teaspoon mustard seeds
2 bay leaves
1 tablespoon superfine sugar
1/4 cup cider vinegar
1 can beef consomme
1/4 cup finely chopped fresh parsley
Freshly ground pepper
Directions
Peel the potatoes and cut into 1/4-inch-thick slices. Put the potatoes in a pot, cover with water and season with salt. Bring to a boil, reduce to a simmer and cook until tender, 7-8 minutes. Meanwhile, heat the EVOO in a saucepot over medium heat. Add the bacon and cook until crisp, 2-3 minutes. Add the onions, chile, coriander seeds, mustard seeds and bay leaves, and cook until tender, about 5 minutes. Sprinkle with the sugar, then douse the pan with the vinegar and stir until combined. Add the consomme and cook until reduced to 3/4 cup. Drain the potatoes, then toss with the dressing and the parsley in a large bowl. Season with salt and pepper and drizzle with EVOO.