Prepare the water bath and set your sous vide to 185 degrees Fahrenheit.
While the water heats up, start off by tenderizing the potatoes. If you don’t have a tenderizer, use a fork.
Mince the garlic, onion, and roasted red pepper.
Add the olive oil, ground black pepper and mustard powder to a ziploc bag along with the vegetables.
Add the potatoes and mix, ensuring proper coverage.
Sous vide at 185 degrees Fahrenheit for two hours.
In the meantime, get the facon/beef fry laid out, ready for wrapping.
Once the potatoes are cooked, remove them from the bag and wrap a piece of facon around each potato, securing with a toothpick. Rest each potato on a wired rack laid over a baking sheet. (If you have extra potatoes, quarter them and reserve).
Broil on low for five minutes.
If boiling potatoes in a pot, bring a large pot of water with three tablespoons kosher salt to a boil. Boil the potatoes until they are tender and can be poked with a fork, then drain and add to the marinade bag. Once potatoes are cooled, continue with the wrapping as above.
In the meantime, in a small saucepot, on medium heat, add your maple syrup and bourbon. After a minute, turn to low and let it reduce.
Brush potatoes with the maple bourbon sauce and return the potatoes to the broiler for another two minutes.
Once fully crispy, remove and serve or store in the fridge and reheat when ready to serve.
Don’t throw away all that goodness in the pan! Pour it over the potatoes or if you had extra potatoes, throw the quarters into the pan (without the rack) and roast for five minutes or until edges start to crisp.