The combination of the ingredients will produce a tangy and smoky flavor.
Prep Time: 5 minutes Cook Time: 40 minutes Total Time: 45 minutes
INGREDIENTS
- 6 pieces bacon
- 2 pounds baby Yukon gold potatoes cut in half
- 1 cup plus 2 tablespoons apple cider vinegar (3/4 cup for steaming, 1/4 cup for marinade, and 2 tablespoons for finishing).
- 1/2 cup water
- 1 tablespoon liquid smoke
- 2 tablespoons olive oil
- 1 teaspoon smoked salt (1/2 teaspoon for marinade, 1/2 teaspoon for baking potatoes)
- 1/2 teaspoon pepper
- 1 1/2 tablespoons finely chopped rosemary
- Sea salt to taste
INSTRUCTIONS
- Preheat oven to 400 degrees F. Bake the bacon on a tin foil lined baking sheet, until moderately crispy.
- Meanwhile, add potatoes, 3/4 cup cider vinegar, 1/2 cup water, 1 tablespoon liquid smoke to a sauce pot over medium heat. Cover and steam for 20 minutes.
- Remove the bacon from the oven and place on paper towels; dab to remove some of the grease, then chop and set aside. Turn the oven up to 425 F.
- When potatoes are finished steaming, drain them and discard the liquid.
- Mix together 1/4 cup cider vinegar, 1/2 teaspoon liquid smoke, 1/2 teaspoon smoked salt and pepper. Pour over cut potatoes and fold together several times to coat them thoroughly.
- Use a slotted spoon to place potatoes on a parchment-lined baking sheet (discard the vinegar mixture.) Sprinkle potatoes with 2 tablespoons of olive oil, 1 tablespoon of the rosemary, 1/2 teaspoon smoked salt and toss. Place the potatoes cut side down on the baking sheet and bake for 20-25 minutes or until cooked through and golden.
- When fully cooked, remove the potatoes from the oven and toss with 2 tablespoons apple cider vinegar. Transfer to a platter and toss with bacon and fresh rosemary. Sprinkle with sea salt if desired.
