Rustic Potatoes with Bacon, Goat Cheese & Dried Cranberries

Serves: 4
Cook Time: 40 Minutes

Ingredients

• 6 ounces Smithfield bacon
• 2 pounds red bliss potatoes
• 1/2 cup minced shallots
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 cup chicken stock
• 1/2 cup dried cranberries
• 3 tablespoons chopped chives
• 3 ounces herb goat cheese
• Kosher salt to taste

Steps

Wash potatoes and cut them in half. Place potatoes in a large saucepan and fill the pan with enough water to cover them. Salt the water and bring to a boil over high heat. Cook 15-18 minutes, until tender when you stab them with a fork. Drain potatoes and slice into 1/4-inch slices. Set aside.

Cook the Smithfield bacon in a large saute pan over medium-high heat until crisp. Remove and drain on paper towels. Pour off all but 2 tablespoons of rendered fat. Add shallots to the pan and cook 3-4 minutes until softened. Add the Dijon mustard, apple cider vinegar, chicken stock, and dried cranberries to the pan. Cook 3-4 minutes until the liquid is reduced by half. Add the sliced potatoes to the pan along with the chives and salt to taste. Cook 2-3 minutes. Crumble the cooked bacon into small pieces and add most of it to the pan, leaving some for garnish. Toss to combine all ingredients well.

Place the potatoes on a serving platter and crumble the herb goat cheese on top. Garnish with chives and remaining bacon. Serve warm.

Recipe Submitted By sonali

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