Fingerling Potatoes with Bacon and Red Onion

Directions:

Cook the potatoes in boiling water for 12 to 15 minutes or until fork tender. Drain and allow potatoes to slightly cool; cut in half lengthwise.

Cook the bacon until crisp, then cool on a paper towel and crumble.

Saute onion in a large skillet over medium heat in 1/2 teaspoon of olive oil for about 3 minutes; stir in the shallots and continue to saute 1 minute longer. Remove from skillet and set aside.

Add remaining 1 teaspoon olive oil to skillet and bring temperature to medium heat. Add the sliced potatoes and cook for 5 minutes on each side.

Add the onion, shallot and crumbled bacon to the potatoes and stir to combine; heat for another 3 to 4 minutes. Sprinkle parsley over the potatoes and serve immediately.