Bacon and Blue Cheese Potatoes

Ingredients

• 1 tablespoon olive oil
• 8 small yukon gold potatoes, quartered
• 1/2 lb bacon
• 1 small shallot or garlic clove, minced
• 1/4 cup cider vinegar
• 1/4 cup water
• 1 teaspoon fresh thyme leave or 1/4 teaspoon dried thyme leaves
• 1/4 cup crumbled blue cheese

Directions

1. 1

   Brush the oil on the cut sides of the potatoes. Place the potatoes cut-side down over a medium grill or cut-side up about 8 inches from a broiler and cook until fork-tender, about 15 minutes, turning once.

2. 2

   Cook the bacon over medium heat in a large skillet until crisp. Drain on paper towels. Spoon off all but 1 tbsp of the drippings from the pan and add the shallot or garlic.

3. 3

   Reduce heat to low and cook until tender but not brown, about 3 minutes.

4. 4

   Add the vinegar and ¼ cup of water to the skillet, scraping any browned bits.

5. 5

   Stir in the thyme and remove from heat. Crumble the bacon and add it to the sauce. Pour over the potato quarters. Sprinkle with cheese.