Ingredients
2 lb. potatoes (new thin skin, fingerlings etc.) bite size pieces
Sea salt and seasonings to taste
4 strips of crispy cooked bacon, crumbled.
(Optional: Green onions and/or celery diced)
2 cloves garlic – mashed and minced
1 small egg yolk OR 1 T mayo
3 Tbsp Gourmet Garlic Olive Oil (divided 1 & 2 T)
1 Anchovy fillet mashed & minced (or 2 Smoked Oysters for a less fishy version)
1 Tbsp Neapolitan Herb Dark Balsamic
1 Tbsp fresh squeezed lemon juice
1/2 tsp zest from lemon
1/2 tsp Dijon Mustard
1 Tbsp grated Parmesan
Directions
Preheat oven to 430 F.
Par boil potatoes in salt water, 5 min at full boil. Drain and dry. Toss with 1 Tbsp Garlic Oil plus some sea salt etc. and spread on cookie sheet. Bake until ‘firm tender’ (10 – 15 min.) Put in serving bowl, allow to cool and add bacon. Add optional optional ingredients at this point, if using.
Meanwhile, add all remaining ingredients to a bowl and whisk vigorously. Pour over potato mix toss & serve immediately.
Best warm or room temp BUT don’t leave out! Refrigerate & bring back to room temp for serving later.
