Ingredients
Scale
- 1 1/2 pounds yukon gold potatoes, diced
- 4 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 onion, thinly sliced
- 1 tablespoon sugar
- 6 strip bacon, chopped
- 3 tablespoons apple cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon italian seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 3 tablespoons reserved bacon drippings, warm
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400º F.
- In a bowl, toss diced potatoes with 2 tablespoons of olive oil, kosher salt, and black pepper. Spread evenly on a baking sheet and roast for 40-45 minutes, until golden brown and fork-tender.
- While the potatoes roast, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced onions and sugar, stirring to coat. Cook for about 25 minutes until onions are deep brown, stirring often, then remove from heat and keep warm.
- In a separate skillet, cook the chopped bacon over medium heat until crispy. Remove bacon and allow to drain on a paper towel, reserving the drippings.
- To make the vinaigrette, whisk together apple cider vinegar, 2 teaspoons sugar, dijon mustard, italian seasoning, reserved bacon drippings, 1 tablespoon olive oil, and season with salt and pepper until well combined.
- In a large bowl, combine the roasted potatoes, caramelized onions, crispy bacon, and vinaigrette. Toss gently to combine and serve warm.
Notes
Make sure to adjust cooking time based on your oven’s performance for perfect roasted potatoes.
Feel free to add fresh herbs like parsley or chives for added flavor and garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.