Apple and Bacon Roasted Golds - Ode to a Tuber - Part Six!

Please forgive my long absence for the past two weeks! A wonderful vacation and a busy work schedule have kept me away from my blog. I'm happy to be back blogging tonight and am excited by the holiday weekend to come.

I thought I'd share a recipe served at our last gourmet group gathering earlier this month. It's a wonderful potato recipe that will be served often at my home this summer! Perhaps it could find a place on your holiday menu this weekend.

Apple-Bacon Roasted Golds
Printable Recipe

This recipe is adapted from The Florida Keys Cookbook

Serves 8

3 pounds Yukon Gold potatoes, peeled
4 tablespoons olive oil
Salt and pepper to taste
8 slices bacon, preferrably nitrite-free
1 cup diced Vidalia onions
2/3 cup apple-cider vinegar
1 apple, peeled, cored a diced (Gala or other sweet-tart apple)
2 tablespoons fresh parsley, chopped
2 teaspoons fresh chives, chopped

Preheat the oven to 400F. Half potatoes lengthwise , then slice into 1/2 inch pieces. In a medium bowl, add potatoes, olive oil, and salt and pepper to taste, toss to combine. Transfer potatoes to a baking sheet and arrange in a single layer. Roast until slightly browned and they are pierced easily with a fork - about 20 minutes. Remove from the oven and set aside.

In a large skillet over medium-high heat, brown bacon pieces, stirring frequently, until crispy, for about 10 minutes. Remove to paper towels to drain. Add onions to the skillet and cook until the onions are soft, about 3 minutes. Reduce the heat to low and add vinegar, stirring to mix. Add the potatoes, diced apples and bacon. Gently toss everything together. Add parsley and chives just before serving. Adjust seasonings.

Note - the dish can be held for up to 30 minutes before adding parsley and chives.






Happy Weekend All! I'm happy to be back!