Roasted Potatoes With Bacon, Pearl Onions And Sherry Vinegar

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   1. Preheat the oven to 400u00b0F, Bring a small saucepan of water to a boil.

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   2. Place pearl onions in the boiling water and boil for 2-3 minutes. Drain and rinse under cool water. When onions are cool enough to touch, remove outer skins of onions. Cut off root and stem ends. Set aside.

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   3. Spray a large, rimmed sheet pan with nonstick spray.

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   4. Place potatoes on the sheet pan and drizzle with 2 tablespoons olive oil. Put sheet pan into the oven.

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   5. Set timer for 10 minutes. After 10 minutes, add the pearl onions. Return sheet pan to the oven and cook for another 20-30 minutes or until potatoes are easily pierced with a knife and onions are tender.

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   6. While potatoes and onions are cooking, cook bacon in a large saute pan until browned and crisp.

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   7. Remove bacon from the pan. Set aside. When the potatoes and onions are done, remove from the oven.

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   8. Reheat the bacon drippings over medium high heat. Add the shallots and garlic and saute for 4 minutes or until the shallots are soft. Add the sherry wine vinegar, reduce heat to medium and add the potatoes and onions and the remaining 2 tablespoons olive oil. Stir until potatoes and onions are coated with vinegar/oil dressing. Stir in the remaining bacon and the thyme. Season with salt and pepper. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.