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From Oven to Table: easy Comfort in Every Bite 🥓
Elevate your potato salad game with oven-roasted spuds, smoky bacon, and a punchy vinaigrette made from roasted garlic and apple cider vinegar.
Roasted Potato Salad with Garlic-Bacon Vinaigrette
Yield: 4 servings
2 pounds small red and/or gold potatoes, cut in half lengthwise
3 sprigs rosemary
1/4 cup plus 2 tablespoons extra-virgin olive oil (prefer garlic) plus more as needed, divided
1 head garlic
8 ounces bacon, chopped
1 small shallot, minced
1 teaspoon Dijon mustard
1/4 cup apple cider vinegar
1/4 cup sliced green onions
1/4 cup finely grated Parmesan cheese
Kosher salt and freshly ground black pepper
Preheat oven to 425°F and place a rack in the center. In a large mixing bowl, toss together the potatoes, rosemary sprigs, and 1/4 cup olive oil to coat. Season with salt and pepper. Place the potato mixture on a rimmed baking sheet. Slice the head of garlic crosswise, place both halves inside a large piece of aluminum foil, and drizzle with the remaining 2 tablespoons olive oil. Wrap the foil tightly around the garlic. Transfer the pan of potatoes and the foil-wrapped garlic to the preheated oven and roast the potatoes until browned and tender, about 30 to 40 minutes. Roast garlic until tender, about 40 minutes.
Meanwhile, heat a small saucepan over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crispy. Remove using a slotted spoon or spider onto a paper-towel lined plate and set aside. Pour bacon fat into a liquid measuring cup and add olive oil until liquid measures 1/2 cup. To make the vinaigrette, whisk together the shallot and vinegar in a medium mixing bowl. Squeeze the roasted garlic into the bowl and smash and whisk the ingredients to combine. Slowly drizzle in the bacon + olive oil and whisk continuously. Taste and season with salt and pepper as needed. Set aside.
Once the potatoes are tender, remove from the oven and place in a large serving bowl. Remove and discard the rosemary sprigs. Add the bacon, green onions, and parmesan to the potatoes. Stir to combine. Add the vinaigrette and toss to coat, smashing the potatoes a little while stirring. Allow the potatoes to absorb most of the vinaigrette before serving. Enjoy warm or room temperature.
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Bring the backyard BBQ to your kitchen! In this saucy 30 to 45 minute class we will sear, braise, and BBQ. Plus share tips for using a pressure cooker. Join Chef Stacy in a virtual cooking class on Zoom.
📅 Wednesday, June 25 5:30 PM PDT
💻 Live On Zoom | Only $5 to join!
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