2½poundssmall Yukon Gold or red potatoes,cut into eighths
2tablespoonsextra virgin olive oil
FOR THE SALAD:
1/3cupchopped fresh basil
1/4cupfreshly squeezed lemon juice
4mediumgarlic cloves,finely minced
1/2teaspoonfreshly ground black pepper
2/3cupextra virgin olive oil(or maybe a little less)
1/2mediumred onion,thinly sliced
1/3cupgrated fresh Parmesan cheese
3 to 4slicesthick-cut bacon,cooked and crumbled
Preheat the oven to 450°F. Line a rimmed baking sheet pan with foil.
In a large bowl, coat the potatoes with 2 tablespoons of olive oil and place on the prepared pan. Roast the potatoes for 20 to 25 minutes, stirring occasionally, or until they are tender and golden. Remove from the oven and let cool.
In a small bowl, mix the basil, lemon juice, Dijon, garlic, salt and pepper. Whisk in 2/3 cup olive oil in a slow, steady stream. You may or may not wish to use all of the olive oil.
Place the roasted potatoes and onion in a large bowl. Gently toss with the dressing. Sprinkle with Parmesan cheese and crumbled bacon.
*If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of Dijon and bacon that are known to be GF.