Ingredients:

  • 2 lbs Yukon Gold potatoes, scrubbed and sliced into ½-inch rounds
  • 1 tsp salt (for boiling water)
  • 6 oz thick-cut smoked bacon, diced
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • ½ cup apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp granulated sugar
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place sliced potatoes in a pot of salted water. Bring to a boil, then reduce to a simmer for 8–12 minutes until a fork slides in easily but the slices don't crumble. Drain immediately and set aside.
  2. In a large skillet over medium heat, fry the diced bacon until the fat has rendered and the bits are mahogany-colored and crisp. Use a slotted spoon to remove the bacon, leaving the fat in the pan.
  3. Add the diced onions to the rendered bacon fat and sauté until translucent and golden. Stir in the minced garlic for the last 30 seconds until fragrant.
  4. Whisk the apple cider vinegar, Dijon mustard, sugar, smoked paprika, salt, and black pepper directly into the skillet with the onions. Let it simmer for 2 minutes until it thickens into a glaze.
  5. Fold in the hot potatoes and crispy bacon. Toss gently until every slice is glossy and coated. Garnish with fresh chopped parsley.