What to Read Next

Bacon Potato Salads, for Better Parties

July 14, 2014

Thinly sliced potatoes roasted to crisp perfection in bacon fat alongside crunchy green beans make for a tantalizing and hearty side (or even main course).

4 teaspoons red-wine vinegar

4 slices bacon

1 1/2 pounds new potatoes, thinly sliced

Coarse salt and ground pepper

6 ounces wax beans, trimmed and halved

6 ounces green beans, trimmed and halved

3 tablespoons capers, rinsed and drained

1 teaspoon extra-virgin olive oil

2 scallions, thinly sliced

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide bacon between two rimmed baking sheets; cook until browned, 8 minutes. Drain bacon on paper towels, reserving sheets. Crumble bacon into bite-size pieces. Add potatoes to sheets, season with pepper, and toss to coat with bacon drippings. Cook until potatoes are brown on bottoms, 15 minutes, rotating sheets halfway through. Remove sheets from oven and flip potatoes with a metal spatula.

2. In a bowl, combine beans, capers, and oil; divide between sheets with potatoes. Cook until potatoes and beans are tender, about 15 minutes, rotating sheets halfway through. Transfer potato mixture to a large bowl; toss with bacon, scallions, and vinegar.

More from Everyday Food:
41 Beyond Delicious No-Bake Dessert Recipes
22 Chicken Dinner Recipes in Less Than 30 Minutes
47 Ways to Maximize Space in Your Kitchen
Brunch Recipes to Try This Weekend