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Categories:Viewed: 47 - Published at: 7 years ago
Ingredients
- 2 pounds Baby Red Potatoes, Quartered
- 2 Tablespoons Olive Oil
- 1/2 teaspoons Salt
- 1/2 teaspoons Pepper
- 4 strips Thick Cut Bacon
- 1 Tablespoon Garlic, Minced
- 3 Tablespoons Balsamic Vinegar
- 1 teaspoon Pepper
- 1/4 cups Shredded Parmesan
- 2 Tablespoons Chopped Parsley
Method
- Preheat oven to 400 degrees F. Toss taters in olive oil, salt and 1/2 teaspoon pepper. Place on a non-stick pan and roast for 40 minutes.
- While potatoes are in oven, fry up bacon over medium heat until crispy, reserving the grease for the vinaigrette. When done cooking let bacon drain on paper towels. When cool enough, chop bacon into small bite size pieces.
- With bacon grease still hot in the pan, toss in garlic and saute for one minute. Whisk in balsamic vinegar and 1 teaspoon pepper. Set aside until potatoes are done roasting.
- In large bowl, place roasted potatoes, tossing with the cooked bacon, vinaigrette, parmesan, and parsley. Serve immediately.
