grape seed oil, salt, and freshly-ground pepper, to dress the potatoes
6-8 slices thick-cut bacon (about 1/2 lb or a bit more)
3 tbsp white wine vinegar
2 tsp dijon mustard
roughly 1/3 cup grape seed oil
1 sweet onion, halved and thinly sliced (I used a mandolin to get paper-thin slices)
1 bunch fresh tarragon, torn
small handful of fresh, flat-leaf parsley, torn
leaves from 3-5 sprigs of fresh thyme
salt and freshly-ground pepper, to taste
Preheat the oven to 400 degrees. Wash and dry the potatoes. Halve the potatoes so that they are bite-sized (the really small ones you can leave whole). Toss the potatoes in a couple tablespoons of grape seed oil, salt, and pepper. Roast on a baking sheet for 25 minutes, or until they are slightly golden and the insides are soft. Meanwhile, slice the bacon into small strips. Cook the bacon until crispy. With a slotted spoon, remove the bacon pieces from the pan and place them on a plat lined with a paper towel. Pour the bacon fat from the pan into a glass measuring cup. Add some grape seed oil to the measuring cup to get it to the 2/3 cup mark. For the vinaigrette, pour the vinegar into a large salad bowl. Add salt to taste. Whisk in some pepper, and the mustard. Add the bacon fat/grape seed oil combo in a thin stream, all the while whisking. Add the onion and herbs to the bowl and allow them to macerate while the potatoes continue to cook. When the potatoes are done, pour them into the bowl, and very gently toss to coat. Add in the bacon pieces and mix. Serve warm.