No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Potatoes with Creme Fraiche and Bacon

  • yield: Makes 2 dozen


  • 3 medium leeks, white and pale-green parts only, washed well, and drained
  • 2 teaspoon course salt
  • 12 small round red potatoes
  • 5 slices of thick-cut bacon
  • 2 1/2 tablespoon creme fraiche, or sour cream
  • course freshly groun pepper


  1. Step 1

    Cut leeks into 1/8-inch-thick rounds; set aside. Fill a medium saucepan halfway with water. Heat until simmering; add leeks and salt. Simmer gently until leeks are tender, about 3 minutes. Using a slotted spoon, remove leeks, and set aside to cool. Bring water to a boil, and add the potatoes. Boil gently until potatoes are tender, about 15 minutes. Remove, and set aside to cool.

  2. Step 2

    Meanwhile, preheat oven to 350 degrees. Place bacon strips on a parchment-lined baking sheet, and bake until browned and crisp, about 18 minutes. Transfer to paper towels to drain. Cut bacon into 1 1/4-inch pieces.

  3. Step 3

    Halve potatoes, and cut a small slice from the bottom of each half so it sits flat. Place a dab of creme fraiche and a piece of bacon on top of each half. Top with leek rounds; season with pepper. Serve at room temperature.

Good Things for Weddings 2004, Special Issue 2004