Roasted Red with Bacon Parmesan Vinegrette
Yesterday’s Easter dinner was a quiet event with just Ben, my dad, step-mom Nisey and myself. Talk about completely opposite of every other family holiday, ever. To contribute to the family Easter meal I made my now favoritest upon favoritest (Yup, it’s a word. Look it up) roasted baby reds. What makes them my favorite is really the bacon. How can you not completely fall head over heels with any dish that contains bacon? C’mon, you can’t.
The original recipe came from Cuisine “Holiday Menus”, but after realizing that I was out of cider vinegar, I subbed in the balsamic instead. Either way is absolutely wonderful. Promise.
For your ingredients list include:
For the Taters:
~ 2 pounds baby red potatoes, quartered
~ 2 Tbsp Olive Oil
~ 1/2 tsp salt and pepper, each
For the Vinaigrette:
~ 4 strips thick cut bacon, cooked and chopped
~ 1 Tbsp minced garlic
~ 3 Tbsp. Balsamic Vinegar
~ 1/4 cup Parmesan
~ 1 tsp. black pepper
~ 2 Tbsp Parsley chopped
Preheat your oven to 400 Degrees. Toss the taters in the olive oil and salt and pepper. Line them on a non-stick pan, roasting for 40 minutes.
While the taters are doin’ their thang in the oven, fry up that bacon. But DON’T, I repeat, DON’T get rid of the grease. When you are done with your bacon, and letting it dry on a paper towel, throw the garlic into the left over grease and sautee that puppy up for a minute. Whisk in the balsamic and set it aside until the taters are done in the oven.
Resist the urge to hoover all of the bacon and chop it up into nice sized pieces. Really, just do yourself a favor and fry up a couple of additional pieces of bacon to begin with so you don’t torture yourself. What’s the point of that?
When the taters are all done and roasted, throw ’em in a big bowl, tossing them with the bacon, parmesan, parsley and the vinaigrette. Serve right away.
Don’t forget a bib for your drool.