2 pounds Makah Ozette or fingerling potatoes, halved if large
1 medium onion, diced
2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 cup heavy cream
1/4 cup chives, chopped
4 strips of bacon, cooked until crisp, then finely chopped
Preheat oven to 400°. Put potatoes in a pot of salted water. Bring to a boil, and simmer until just tender, but not done (about 10 to 15 minutes). Drain and put in a large bowl.
While potatoes are cooking sauté onions in butter & oil until translucent. Take off head and stir in potatoes, salt, & pepper. Transfer to baking dish and bake, stirring occasionally, until potatoes are tender and golden brown with crisp edges, about 25 minutes. Transfer to a shallow serving dish.
Beat heavy cream in a bowl with an electric mixer until stiff peaks form. Stir in chives, bacon, and salt & pepper to taste. Top potatoes with bacon cream and gently stir to coat.