Yield: 4 Servings

Ingredients:

• 6 new potatoes, ¼ inch dice
• ¼ cup chopped smoked bacon
• ¼ cup chopped Andouille sausage
• 5 cloves garlic, chopped
• 2 Tablespoons onion, fine dice
• 2 Tablespoons red bell pepper, fine dice
• 2 Tablespoons celery, fine dice
• 2 Tablespoons green onion, white part only, chopped
• ½ teaspoon paprika
• Cayenne pepper, to taste
• ¼ cup grated Parmigiano-Reggiano
• 1 teaspoon fresh thyme, chopped
• Salt and freshly ground pepper, to taste
• 2 Tablespoons white truffle oil
• 2 Tablespoons green onions, green part only

Method:
Steam potatoes until just softened, 8-10 minutes, then place in low oven to dry. Heat oil to 325°F in deep fryer or deep-sided saucepan and fry potatoes until golden brown. Remove from oil with spider or slotted spoon and drain on paper towels. Do not crowd fryer; fry in batches if necessary.

Cook bacon and sausage in skillet over medium-high heat until starting to brown and fat is rendered. Add garlic and cook, stirring occasionally, until lightly browned. Add onions, pepper, celery and green onion whites and cook until tender, 2-3 minutes. Add fried new potatoes, paprika, cayenne, cheese and thyme. Toss 30 seconds. Season with salt and pepper. Remove from heat and toss with green onion greens and truffle oil.

Wine Pairing:
A lighter Nebbiolo like the Produtturi del Barbaresco Nebbiolo Langhe 1997.