Bacon-Roasted Potatoes with Parmesan & Garlic Vinaigrette

Adapted from Cuisine “Holiday Menus”

by Megan Pence

http://wannabeacountrycleaver.blogspot.com

Prep Time: 15 minutes

Cook Time: 50 minutes

Difficulty: Easy-ish

Ingredients:

Potatoes:

~ 2 Pounds Baby Red Potatoes, quartered

~ 2 Tbsp. Olive Oil

~ ½ tsp Salt and ½ tsp Pepper

Vinaigrette:

~ 4 strips Bacon, cooked and chopped

~ 1 Tbsp. minced garlic

~ 3 Tbsp Balsamic Vinegar (Originally Cider Vinegar - fabulous either way!)

~ 1 tsp. Pepper

~ 2 Tbsp Chopped Parsley

Preheat oven to 400 Degrees. Toss taters in olive oil, salt and pepper. Place on a non-stick pan and roast for 40 minutes.

While potatoes are in oven, fry up bacon, reserving the grease for vinaigrette and letting bacon drain on paper towel when done cooking. When cool enough, chop bacon into small bite size pieces.

With bacon grease still hot in pan, toss in garlic and saute for one minute. Whisk in balsamic vinegar (or cider vinegar if you are using that instead). Set aside until potatoes are done roasting.

In large bowl, place roasted potatoes, tossing with cooked bacon, vinaigrette, parmesan, and parsley. Serve immediately.