Roasted Potato Salad with Shallots
3 pound(s), small and white, halved
⅛ tsp(s), or to taste
2 tsp(s), or walnut oil
4 medium, finely chopped
2 clove(s), large, chopped
White wine vinegar
Cooked turkey bacon
6 slice(s), chopped
1 tbsp(s), minced
⅛ pinch, or to taste
- Preheat oven to 500°F.
- Spread potatoes on a baking sheet and spray them with olive oil spray. Roast until brown and tender, about 25 to 30 minutes, turning occasionally. Season while hot, then cool to room temperature.
- While potatoes cook, pour walnut oil into a large nonstick sauté pan and warm over medium-low heat. Add shallots and garlic and sauté until very soft and beginning to brown. When shallots begin to stick, stir in vinegar a little at a time. Set aside.
- In a large bowl, stir together potatoes, bacon, shallot mixture and thyme. Season and serve.