Oven-Roasted Potatoes

with Parmesan-bacon vinaigrette

Makes 8 servings

Total time: 45 minutes

TOSS:

2 2

MEANWHILE, COOK:

4

1 3 1/4 1 2 lb. small red-skinned potatoes, quartered Tbsp. olive oil

Salt and black pepper strips thick-sliced bacon, chopped

Tbsp. minced fresh garlic Tbsp. cider vinegar cup shredded Parmesan tsp. black pepper

Tbsp. chopped fresh parsley

Preheat oven to 400°. Coat a baking sheet with nonstick spray.

Toss potatoes with oil; season with salt and pepper, then transfer to prepared baking sheet.

Roast potatoes until golden brown, about 40 minutes; transfer to a bowl.

Meanwhile, cook bacon in a skillet for the vinaigrette until crisp; transfer to a paper-towel-lined plate. Reserve drippings in skillet.

Add garlic to drippings; sauté until fragrant, 1 minute. Off heat, whisk in vinegar; stir in bacon.

Toss potatoes with vinaigrette, Parmesan, and 1 tsp. pepper; stir in parsley before serving.

Per serving: 153 cal; 6g total fat (2g sat); 9mg chol; 175mg sodium; 19g carb (2g fiber, 2g total sugars); 6g protein