Servings: 4
Ingredients
- 12 oz Baby Red potatoes - quartered
- 3 sprigs Thyme
- 2 TBSP Bacon fat
- 1 tsp Black pepper
- 1/2 Red onion - skinned, halved
Sauce
- 3 slices Bacon - chopped, fried
- 1 TBSP Bacon fat
- 2 TBSP Parsley - minced
- 2 TBSP Dill - minced
- 3 TBSP Red wine vinegar
- 2 TBSP Stone ground dijon
- 1 tsp Sugar
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Pre-heat oven to 400F
- Toss potatoes, bacon fat, salt, pepper together in small dutch oven. Add thyme and halved red onion. Cover, roast 30 min. Uncover, roast 15 min. Remove from oven, allow to cool at room temp.
- Dice cooked onion, set aside.
- Fry bacon until crisp, reserving rendered fat. Allow to cool.
- Whisk sauce ingredients together.
- Remove thyme stems from potatoes, toss with sauce, onion and bacon. Refrigerate at least one hour. Better overnight!
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