Roast Potato Salad (Michael Smith) - cooking recipe

Ingredients

4 -5 bacon, slices thick
20 baby red potatoes
handful flat leaf parsley
3 tablespoons capers
1 big spoonful whole grain mustard
splash red wine vinegar
salt and pepper, to taste

Preparation

Stack the bacon slices on top of each other then cut into thin pieces. Toss them into a large saute pan, add a splash of water and begin heating the works over a medium-high heat. When the water evaporates and the bacon begins to brown turn the heat down a notch and continue cooking until it's all nice and crisp. Strain and reserve the fat.
Meanwhile, preheat your oven to 400\u00b0F Cut the potatoes in half. Toss them with the bacon fat and seasoning then roast them until they're golden brown, about forty minutes. Cool to room temperature.
Toss the potatoes with the remaining ingredients then serve right away or save for later. This salad is great when it's made the night before the party!