Ingredients

• 21/2 lbs small new potatoes, any combination of red, blue, fingerling or yellow.
• 6 tbsp olive oil, divided
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp pepper
• 6 cloves garlic, peel on, root end cut off
• 2 medium red onions, sliced into wedges
• 6 slices bacon, cut into pieces
• 2 tsp Dijon mustard
• 2 tbsp white wine or champagne vinegar
• 1 tbsp water or chicken stock
• 6 oz baby spinach
• 1/3 cup fresh parsley
• 1/2 cup feta cheese, crumbled

Directions

1. Preheat oven to 425ºF. Cook the bacon until crisp, drain on paper towels, reserving 1 tbsp of the bacon drippings.

2. Cut potatoes half, or equal sized pieces, about 1 inch thick. Leave the skin on. In a large bowl, combine 3 tbsp olive oil, salt, pepper, rosemary, thyme and paprika. Add the potatoes and toss to coat. Place the potatoes and the garlic on a large baking sheet and roast for 15 minutes. Scatter the onion wedges among the potatoes and roast for an additional 15-20 minutes until the potatoes are tender and the onions have softened and lightly browned.

3. Remove the roasted garlic pieces and transfer the potatoes and onions to a large bowl. Drizzle with the reserved bacon drippings and set aside. Pop the roasted garlic out of the skins and mash with a fork. In a small bowl, whisk together the mashed garlic, Dijon, remaining 3 tbsp olive oil, vinegar and water.

4. Add the spinach, feta, bacon, parsley and dressing to the warm potatoes and fold to combine. Serve warm.

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