• 1 lb. potatoes
• 1 medium celeriac
• 6 ounces double-smoked bacon, cut into 1/3 in. dice
• Coarse sea salt

In a large pot of boiling salted water, boil the potatoes until just tender, about 25 minutes.  Peel the celeriac and drop it whole into the boiling water and boil until it can be just pierced with a fork, about 15 minutes.  (Undercook both vegetables rather than overcooking). Drain both vegetables.  Peel and halve the potatoes, then slice them 1/3-inch thick.  Likewise, slice the celeriac 1/3-inch thick.  Preheat the oven to 450 degrees.  In a medium skillet, cook the bacon over low heat until most of the fat has been rendered, about 8 minutes.  Scrape the bacon and the fat onto a large, rimmed baking sheet.  Add the potatoes and celeriac and toss gently to coat.  Spread the vegetables in a single layer and bake for about 15 minutes, or until browned on the bottom and crisp.  Transfer to a bowl, season with salt and serve.

Serves 4.

Adapted from Food and Wine Dec. 2001.