Categories: Sides
Ingredients
- 2 lbs. assorted small potatoes, unpeeled and quartered
- 5 tbsp. olive oil, divided
- 2 1/4 tsp kosher salt, divided
- 5 slices center-cut bacon, chopped
- 3 tbsp. apple cider vinegar
- 1 tbsp. minced shallot
- 1 tbsp. honey
- 1 tsp stone-ground mustard
- 1 tsp lemon zest
- 1/2 cup chopped fresh chives
- 2 tbsp. chopped fresh thyme
- Garnish: black pepper
Directions
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Preheat oven to 425. Line a rimmed baking sheet with parchment paper.
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On prepared pan, toss together potatoes, 2 tbsp. oil and 1 tsp salt.
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Bake until potatoes are tender, 20-25 minutes, stirring halfway through. Let cool completely.
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In a large skillet, cook bacon over medium heat until crisp, 8 to 12 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tbsp. drippings in skillet.
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Add vinegar, shallot, honey, mustard, zest and remaining 3 tbsp. oil to skillet, whisking to combine.
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In a large bowl, toss together potatoes, bacon, dressing, chives and thyme. Sprinkle with remaining 1 1/4 tsp salt. Garnish with pepper.