Bacon and Blue Cheese Potatoes
"These are easy and fast; great for a dish to bring for a gathering, and are also sophisticated enough to serve at an elegant dinner."
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 tablespoon olive oil
- 8 small yukon gold potatoes, quartered
- 1⁄2 lb bacon
- 1 small shallots or 1 small garlic clove, minced
- 1⁄4 cup cider vinegar
- 1⁄4 cup water
- 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme leaves
- 1⁄4 cup crumbled blue cheese
directions
- Brush the oil on the cut sides of the potatoes. Place the potatoes cut-side down over a medium grill or cut-side up about 8 inches from a broiler and cook until fork-tender, about 15 minutes, turning once.
- Cook the bacon over medium heat in a large skillet until crisp. Drain on paper towels. Spoon off all but 1 tbsp of the drippings from the pan and add the shallot or garlic.
- Reduce heat to low and cook until tender but not brown, about 3 minutes.
- Add the vinegar and ¼ cup of water to the skillet, scraping any browned bits.
- Stir in the thyme and remove from heat. Crumble the bacon and add it to the sauce. Pour over the potato quarters. Sprinkle with cheese.
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RECIPE SUBMITTED BY
I currently live in Denver, CO, but am a native of Michigan. I love skiing, shopping, cooking, Detroit sports, and my alma mater - the Fighting Irish of Notre Dame. As is true for most people who enjoy cooking, I don't have nearly the time I'd like to experiment in the kitchen - although I must admit I'm more of a recipe-following experimentor than a create-my-own-recipe type. I love to try new recipes and to the never-ending frustration of my husband, the more complex, the more inclined I am to try them. My favorite cookbook is The Foster's Market Cookbook, and I love Alton Brown on the Food Network.
