Warm Roasted Potato Salad with Spinach and Smoky Bacon
Yukon potatoes, cut into 1-inch pieces
Red Onion, thinly sliced
Chopped Fresh Rosemary
Red Wine Vinegar
Feta Cheese, crumbled
Heat oven to 400°F. Lay bacon slices side by side on large rimmed baking sheet; bake until bacon is crisp and browned, 12 -15 minutes. Blot on paper towel and slice into bite-sized pieces.
Pour 1 tablespoon bacon fat into large mixing bowl. Add potatoes and salt to taste and toss. Transfer potatoes to baking sheet and roast until tender and golden, about 20 minutes. Sprinkle onion and rosemary over potatoes and stir.
Return to oven and roast an additional 10 minutes.
Place warm potatoes in large serving bowl; add the reserved bacon, spinach, vinegar and feta. Toss together and serve.
Note: Jones Dairy Farm’s bacon products are currently suspended.
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