2 pounds red or new potatoes
1 cup extra virgin olive oil
Sea salt and freshly cracked black pepper
1 tablespoon fresh rosemary leaves
5 slices bacon, sautéed till crisp
2 shallots, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
pinch red pepper flakes
2 tablespoons whole-grain Dijon mustard
2 tablespoons wine vinegar
2 tablespoons fresh Italian parsley, chopped

Preheat oven to 450°F.

Scrub potatoes well and cut into 1 1/2 inch chunks. Layer potatoes evenly on a rimmed cookie sheet. Red or new potatoes need not be peeled.

Drizzle with 1/4 cup olive oil. Sprinkle lightly with sea salt, cracked pepper and rosemary. Turn potatoes so that they are evenly coated with oil and sprinkle with salt and pepper again.

Place pan in preheated oven and roast potatoes, stirring once or twice, for about 25 minutes or until tender when pierced with a fork. If potatoes appear too dry, they may be sprayed with olive oil spray. Potatoes will be browned on the underside.

Reduce heat to 400°F.

Transfer potatoes to a serving bowl.

In a skillet, sauté bacon with shallots until bacon is crisp. Stir in chopped garlic as bacon begins to cook. Do not allow garlic to brown. Add remaining olive oil, mustard, and vinegar. Season to taste with salt and pepper. Chop bacon and stir vinaigrette and parsley into the warm potatoes.

Serve while still hot.

Submitted by: CM