Grilled Fingerling Potatoes with Bacon Vinaigrette

Ingredients:

Grilled Fingerling Potatoes:

• 1 pound fingerling Idaho® potatoes, sliced in halves lengthwise
• 2 tablespoon olive oil
• 1 teaspoon Litehouse® freeze-dried parsley
• 1 teaspoon Litehouse® freeze-dried chives
• 1 teaspoon salt
• ½ teaspoon black pepper

Bacon Vinaigrette:

• 4 strips bacon
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tbsp Dijon mustard
• 3 tablespoons maple syrup
• 2 cloves garlic, minced
• 1 teaspoon Litehouse® freeze-dried chives

Garnish:

• 1 teaspoon Litehouse® freeze-dried chives

Directions:

1. Preheat grill to medium-high heat. 
2. Place potatoes in a large bowl and add olive oil, parsley, chives, salt and black pepper. Toss to coat evenly.
3. Place potatoes flat side down on the grill, close lid, and grill for 8 minutes. Flip potatoes and grill an additional 10-12 minutes, or until potatoes are soft. Move potatoes to indirect heat if the outsides are starting to get too dark.
4. Remove potatoes from the grill. Set aside.
5. In a skillet, pan fry bacon until crisp.
6. Remove the bacon and place on paper towels to remove any excess grease. Slice into small pieces.
7. Drain bacon grease from skillet and remove any burnt bacon pieces. Place skillet back on the stovetop. You want there to still be some remnant of the bacon grease in the skillet to make the vinaigrette.
8. Add chopped bacon back into the skillet along with the rest of the ingredients.
9. Bring to a boil then lower to medium-low heat and cook for a few minutes or until bacon vinaigrette thickens. Remove from heat.
10. Drizzle bacon vinaigrette over potatoes, garnish with chives and enjoy.

Notes:

Instructions for baking potatoes in the oven: bake at 425°F for 20-25 minutes, flipping halfway through.