Roasted Fingerlings with Brown Butter Vinaigrette
 
 
Ingredients
  • 1½ pounds fingerling potatoes, sliced lengthwise
  • 2 tsp. extra virgin olive oil
  • ⅛ tsp. black pepper
  • 1 rosemary sprig, torn into pieces
  • 3 slices bacon, cut into ¼-inch dice
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • One 2-inch rosemary sprig
  • 2 tbsp. white wine vinegar
  • 1 tablespoon dijon mustard
Instructions
  1. Preheat oven to 425*F.
  2. Toss potatoes, olive oil, black pepper, and rosemary sprig on a baking sheet and bake until potatoes turn golden brown, stirring occasionally about 25 minutes.
  3. Meanwhile, heat a large skillet over medium heat. Add bacon and cook, stirring frequently, until just beginning to brown, about 3 - 5 minutes. Add butter and cook, stirring occasionally, until the bacon is golden and the butter is just beginning to brown, about 2 minutes. Add the shallot and rosemary sprig and cook, stirring, for 2 minutes. Remove the skillet from the heat and discard the rosemary sprig.
  4. Whisk the vinegar and mustard into the bacon mixture; season with salt and pepper to taste. Add the potatoes and toss until evenly coated. Serve the potato salad warm or at room temperature. If desired, garnish with additional torn rosemary sprigs.
Recipe by Allons-Eat! at https://www.allonseat.com/roasted-fingerlings-with-brown-butter-vinaigrette/