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 I let my husband put the parsley on so he went a little heavy handed... |
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Ingredients
- 4 medium to large Idaho potatoes
- 1/4 cup cider vinegar
- 1 tablespoon 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
- Pre-heat oven to 500°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 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 pre-heated oven, until golden and crisp, about 20 minutes.
- Transfer potatoes to a serving bowl and toss with the parsley and the reserved bacon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 4 servings | |
| Calories 46 | |
| Calories from Fat 30 | 65% |
| Total Fat 3.4g | 4% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 31mg | 1% |
| Total Carbs 3.51g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.24g | 2% |
| Protein 0.11g | 0% |
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