This ultra-flavorful and satisfying side dish is best served warm.
1½ pounds fingerling potatoes, such as this week’s Huckleberry Gold variety, washed and cubed into 1-inch pieces (no need to peel)
8 bacon slices, diced
1 yellow onion, diced
2 cloves garlic, minced
½ cup chicken stock
¼ cup apple cider vinegar
Fresh chives, minced
2 tablespoons chopped parsley
Extra-virgin olive oil
1. Bring a medium-sized pot of water seasoned generously with salt, to a boil. Toss in the potatoes and reduce to a simmer, cooking until the potatoes are just barely fork tender, about 10 minutes. Drain and reserve the potatoes.
2. Coat a large sauté pan lightly with olive oil. Toss in the bacon and bring to medium heat. When the bacon is getting brown and crispy, toss in the onions and cook until they are very soft and aromatic, 7 to 8 minutes ; add the garlic and cook until soft but not browned
3. Add the stock and vinegar. Toss in the cooked potatoes while they are still warm; mix together and cook until the liquid has absorbed into the potatoes. Taste and season with salt and pepper if needed. Garnish with chives and parsley and serve warm or at room temperature.