from Savoring Time in the Kitchen
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.