2 pounds marble or fingerling potatoes (any baby potato will do)
Kosher salt and cracked black pepper
3 tablespoons olive oil
1/2 cup grated Parmesan
Pulled pork or chicken
Nacho cheese sauce, warmed
Canned French-fried onions
Pork & Mindy's Pig Candy, recipe follows, crumbled
Homemade or store-bought coleslaw
Your favorite barbecue and hot sauces
Nonstick cooking spray
2 cups light brown sugar
12 to 14 slices medium-cut applewood-smoked bacon
Preheat the oven to 425 degrees F.
In a pot, cover the potatoes with 1 inch of water. Add enough salt to make the water taste salty. Bring to a boil, then simmer until the potatoes have just barely softened, 10 to 12 minutes. Drain completely. Pour the potatoes onto a sheet tray and use another sheet tray to press and flatten them, breaking the skins. Add a good amount of salt (potatoes love salt), then the olive oil, Parmesan and pepper and toss to distribute.
Bake until crisp, flipping occasionally, 25 to 30 minutes. Top with suggested toppings as desired. Serve hot.
Preheat the oven to 275 degrees F. Place a wire rack into a full-sheet pan and spray the rack with cooking spray.
Place the brown sugar in a pie dish. Gently press both sides of each slice of bacon into the sugar until coated (there can be patches of uncoated bacon). Work quickly, as the brown sugar can compromise the moisture of the bacon and impede caramelization.
Place the coated bacon on the prepared rack. Bake, rotating the sheet pan midway through, until super-crispy and golden, 50 to 60 minutes. Remove from the rack immediately to prohibit sticking and let cool on a nonstick surface, such as parchment.
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