Roasted Fingerling Potatoes with Bacon-Honey Mustard Dressing (serves 3-4)
1 lb fingerling potatoes, halved lengthwise
1 tbs olive oil
Barest pinch of salt
4 slices of thick-cut bacon
2 tbs apple cider vinegar
2 tbs chopped shallots
1 tbs spicy brown mustard
1 tsp honey
Blue cheese, to taste (optional)
Chopped scallions (optional)
- Preheat oven to 425º. In a medium bowl, toss potatoes with olive oil and salt. Spread cut-side down in a single layer on a baking sheet. Roast 45-50 minutes or until potatoes are crispy and brown on the bottom.
- While potatoes are roasting, prepare dressing. In a large skillet, cook the bacon over medium heat. When bacon is crispy, remove and drain on paper towels. Drain bacon grease into a cup and reserve. Add apple cider vinegar to the pan and scrape up the crispy bits with a wooden spoon. Turn heat down to medium low and add shallots and 3 tablespoons of the bacon grease. Let the shallots cook down until lightly browned, about 10 minutes. Add the mustard and honey and stir in until it reaches a smooth consistency. Let it cook down an additional 3-4 minutes.
- In a large bowl, toss potatoes with the honey mustard dressing. Crumble bacon over the top and toss to distribute. Sprinkle in blue cheese and scallions if using and serve immediately.