Ingredients
4 russet potatoes
6 garlic cloves, smashed
1/2 onion, cut into big chunks
12 strips bacon
1 3/4 cups apple cider vinegar
2 tbsp liquid smoke
1 cup sugar
salt
pepper
1/4 cup + 1 tbsp olive oil
4 scallions, finely chopped
Directions
Use a skewer to make 20 to 30 deep holes all around the potatoes.
Put potatoes, garlic, onion, 4 strips bacon, 1 1/2 cups vinegar, liquid smoke, 3/4 cup sugar, 6 cups of water, salt, and pepper in a pot.
Bring to a boil, reduce to a simmer, and cook until potatoes are fork tender all the way through, ab out 40 minutes.
Preheat oven to 400.
Transfer potatoes to a baking sheet and brush with 1 tbsp olive oil.
Season with salt and bake for 10 minutes, turning over half way through.
combine rest of bacon, oil, and some pepper in a medium skillet over medium high heat.
Cook until bacon is crisped, about 8 minutes.
Add rest of vinegar and sugar, along with a pinch of salt.
Simmer until sugar and salt dissolve, about 2 minutes.
Remove from heat and stir in scallions.
Split potates down center, flake with a fork, then fill with dressing and serve.
Notes
Make into potato salad by u sing 2 lbs of red potatoes and cook the same way, but with fewer pokes before the poach, and poaching less time. When removed from oven, instead of splitting, mash each individually by pressing once with the back of spoon. Combine with dressing in large bowl, toss, and serve warm. Recipe from cookbook: Sunny's Kitchen: Easy Food for Real Life, by Sunny Anderson
