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Roasted Potatoes with Bacon Parmesan Vinaigrette

Facebook blows up every November with everyone’s 30 reasons to be thankful. And we’ve heard them all, “I’m thankful for my yoga class, it keeps me de-stressed through my work week”, to the “I’m thankful for my mom, who taught me courage in the face of cancer and insurmountable odds”.  The reasons to be thankful are all around us. But one blessing I have yet to hear is, “I am thankful I don’t have to worry about where my next meal is going to come from”.

It’s something that seems so trivial – of course we have food. But do we? Hunger isn’t relegated to far off shores or 3rd world countries we baulk at the idea of ever visiting. It’s a problem we face here at home, on our own soil.

Parents here at home wonder where they will find food to give to their children. Adults struggle to find their next meal. For many, not just at this time of year, that worry and thought is never far from their minds.

Roasted Potatoes with Bacon Parmesan Vinaigrette

It’s a heart breaking thought, and one no one should ever have to consider. But we do, and we must. Brushing the problem under the rug is not how this situation should be managed. As unpleasant as the idea is, it is something we must tackle head on. And we can. Organizations like Feeding America provide knowledge and a network where every day citizens can help make monumental impacts in their own communities.

Hunger has a detrimental effect on children and adults, ranging from delayed physical and mental development, to slower educational development. The impacts of food insecure households go much deeper than the hunger of missing one dinner. For more information on how you can help in your community – visit Feeding America’s Food Bank Network page to see where you can donate in your area, or make a direct donation right from their site.

Join me and some of your favorite bloggers as we bring light to this painful issue. At the end, we even have something special to help you prep meals now, through the holidays and beyond from very generous sponsors.

Ingredients for Roasted Potatoes with Bacon Parmesan Vinaigrette

  • Baby Red Potatoes
  • Olive Oil
  • Salt and Pepper
  • Bacon
  • Garlic
  • Cider Vinegar
  • Shredded Parmesan
  • Parsley
Roasted Potatoes with Bacon Parmesan Vinaigrette

For Thanksgiving one of my favorite dishes are these Roasted Potatoes with Bacon Parm Vinaigrette. The apple cider vinaigrette seeps into the spuds and gives them a slightly tangy kick, while the bacon does what bacon does and makes everything scrumptious to the Nth degree. Try it this holiday season and share your love and thanks with those around you.

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Roasted Potatoes with Bacon Parmesan Vinaigrette in a dish

Roasted Potatoes with Bacon Parmesan Vinaigrette

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  • Author: Megan Keno
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American
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Description

This is a favorite holiday dish!  The apple cider vinaigrette seeps into the spuds and gives them a slightly tangy kick, while the bacon does what bacon does and makes everything scrumptious to the Nth degree.

Ingredients

Units Scale
  • 2 pounds Baby Red Potatoes, quartered
  • 2 Tbsp Olive Oil
  • Salt and Pepper to taste
  • 4 Strips Bacon, cooked and chopped
  • 2 cloves Garlic, minced
  • 3 Tbsp Cider Vinegar
  • 1/4 cup Shredded Parmesan
  • 2 Tbsp Parsley, chopped

Instructions

  1. Preheat oven to 400 degrees. Line baking with silicone mat or spray with non-stick spray.
  2. Toss potatoes with olive oil and salt and pepper to taste. Pour onto baking sheet and bake until golden brown, turning once or twice while baking. Bake for 35-40 minutes or until golden brown and fork tender.
  3. Cook bacon, drain and chop into small pieces. Reserve bacon drippings in pan.
  4. Remove bacon pan from the heat. Add in garlic, and sauté for about 1 minute or until fragrant. Whisk in cider vinegar, and add bacon.
  5. Toss the potatoes with the vinaigrette, parmesan cheese, and bacon. Top with parsley before serving. Devour.

Notes

Recipe from Cuisine Holiday Menus