Roasted Potatoes with Bacon Parmesan Vinaigrette

Roasted Potatoes with Bacon Parmesan Vinaigrette in a dish

This is a favorite holiday dish!  The apple cider vinaigrette seeps into the spuds and gives them a slightly tangy kick, while the bacon does what bacon does and makes everything scrumptious to the Nth degree.


  • 2 pounds Baby Red Potatoes, quartered
  • 2 Tbsp Olive Oil
  • Salt and Pepper to taste
  • 4 Strips Bacon, cooked and chopped
  • 2 cloves Garlic, minced
  • 3 Tbsp Cider Vinegar
  • ¼ cup Shredded Parmesan
  • 2 Tbsp Parsley, chopped


  1. Preheat oven to 400 degrees. Line baking with silicone mat or spray with non-stick spray.
  2. Toss potatoes with olive oil and salt and pepper to taste. Pour onto baking sheet and bake until golden brown, turning once or twice while baking. Bake for 35-40 minutes or until golden brown and fork tender.
  3. Cook bacon, drain and chop into small pieces. Reserve bacon drippings in pan.
  4. Remove bacon pan from the heat. Add in garlic, and sauté for about 1 minute or until fragrant. Whisk in cider vinegar, and add bacon.
  5. Toss the potatoes with the vinaigrette, parmesan cheese, and bacon. Top with parsley before serving. Devour.


Recipe from Cuisine Holiday Menus