Baby Yukon gold potatoes, cider vinegar, smoked salt, fresh rosemary & bacon. Tangy, smoky & addicting!
Preheat oven to 400 degrees. Bake the bacon on a tin foil lined baking sheet (for easy clean up) until moderately crispy. Or follow package instructions for baking bacon.
Meanwhile, add potatoes, 3/4 cup cider vinegar, 1/2 cup water, 1 tablespoon liquid smoke to a sauce pot over medium heat. Cover and steam for 20 minutes.
Remove the bacon from the oven and place on paper towels; dab to remove some of the grease, then chop and set aside. Turn the oven up to 425,
Mix together ¼ cup cider vinegar ½ teaspoon liquid smoke, ½ teaspoon smoked salt and pepper. Pour over cut potatoes and fold together several times to coat them thoroughly.
Use a slotted spoon to place potatoes on a parchment-lined baking sheet (you can discard the vinegar mixture.) Sprinkle potatoes with 2 tablespoons of olive oil, 1 tablespoon of the rosemary, ½ teaspoon smoked salt and toss. Place the potatoes cut side down on the baking sheet and bake for 20-25 minutes or until cooked through and golden.
When fully cooked, remove the potatoes from the oven and toss with 2 tablespoons apple cider vinegar. Transfer to a platter and toss with bacon and fresh rosemary. Sprinkle with sea salt if desired.