1/2 pound bacon, cut crosswise into 1/4-inch strips
3 pounds baby potatoes or Fingerling Potatoes
3 three-ounce bags Shallots, peeled and sliced crosswise into rings
1/2 cup pure maple syrup
2 tablespoons unsalted butter
3/4 teaspoon cayenne pepper
1 tablespoon finely chopped fresh sage
Salt to taste, if desired
Position rack in center of oven and preheat oven to 400 degrees. Coat a large, rimmed, baking sheet with nonstick cooking spray.
In large skillet over medium-high heat, cook bacon, stirring occasionally, until lightly browned and just crisp; it will finish cooking in the oven. Using slotted spoon, transfer bacon to paper towel-lined plate. Keep rendered bacon fat in skillet.
Place potatoes and shallots on baking sheet, pour 1-2 tablespoons bacon fat over them, season with salt, then toss to coat. Roast 30-40 minutes or until golden brown.
In small pot over medium heat, combine maple syrup, butter, cayenne, sage, and salt to taste. Cook until butter is completely melted. Remove from heat and stir in cooked bacon. Pour mixture over roasted potatoes and shallots, gently toss until well coated. Roast 15 minutes more, or until sauce becomes bubbly and potatoes are tender when pierced with fork.