20 baby red potatoes
a sprinkle or two sea salt and freshly ground pepper
a handful flat leaf parsley leaves
a few pickles, diced small
1 tablespoon grainy mustard
1 tablespoon mayonnaise
a splash red wine vinegar
Stack the bacon slices on top of each other, then cut them into thin pieces. Toss them into a large sauté pan, add a splash of water and begin heating the works over medium-high heat. Strain and reserve the fat.
Meanwhile, preheat your oven to 400°F (200°C). Cut the baby potatoes in half. Toss them with the bacon fat and salt and pepper and roast them until they’re golden brown, about 40 minutes. Cool to room temperature.
Toss the potatoes with the remaining ingredients then serve right away or save for later.
This would be good with any BBQ’d meal: Bugers, Kabobs… I served it with my Steak Sandwich
Chef Michael Smith Notes: By adding water to the raw bacon, you’re less likely to burn it as it gradually releases its fat and browns evenly. When the water evaporates, and the bacon begins to brown, turn the heat down a notch and continue cooking until it’s all nice and crisp.