Bacon-Roasted Potatoes with Parmesan and Garlic VInaigrette

Fine Cooking

Yield: 8 servings
Community Recipe from


  • Potatoes


  1. For Potatoes:
  2. Toss 2 lbs. red skinned potatoes, quartered and 2 T. olive oil, salt and pepper.

  3. For Vinaigrette:
  4. 4 strips bacon, cooked and chopped
  5. 1 T. minced garlic
  6. 3 T. cider vinegar
  7. 1/4 c. shredded parmesan
  8. 1 t. black pepper
  9. 2 T. chopped fresh parsley

  10. Coat baking pan with cooking spray. Roast potatoes until golden brown, about 40 min. Transfer to mixing bowl .

  11. Cook bacon. Add garlic to drippings in skillet and saute for 1 min. Off heat; whisk in vinegar and bacon. Toss vinaigrette, parm, and 1 t. pepper with potatoes to coat. Sprinkle with parsley before serving.
June 2011

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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