- Level: Easy
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
- Yield: 4 servings
Ingredients
4 medium to large Idaho potatoes
1/4 cup cider vinegar
1 tablespoon extra-virgin olive oil
4 slices smoky bacon, chopped
1 tablespoon granulated sugar
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh flat-leaf parsley
Directions
- Preheat oven to 500 degrees F.
- Parboil potatoes for 4 minutes in a large pot over medium heat, or pierce with fork and microwave for 6 minutes. When ready, cut into 8 wedges each and sprinkle with vinegar.
- In large skillet, heat the extra-virgin olive oil over medium-high heat, add the bacon and cook until crisp. Remove with a slotted spoon to paper towels and reserve. Toss potatoes in the bacon drippings and season with sugar, and salt and pepper. Scatter onto a baking sheet and roast, in the preheated oven, until golden and crisp, about 20 minutes. Transfer potatoes to a serving bowl and toss with the parsley and the reserved bacon.
