4 slices bacon, chopped
1 onion, thinly sliced
2 tsp. Salt Cellar Oregano Spice Blend
2 c. chicken broth
2.2 lbs baby potatoes, cut in half
2 Tbsp. Italian Herbs Balsamic
2 Tbsp. Traditional Balsamic
1 tsp. SMAK DAB Beer Chipotle Mustard
1/4 tsp. salt
Cook bacon for 3-5 minutes in a large skillet set over medium heat or until golden brown and crisp.
Stir in onion and Oregano Spice Blend. Cook for 3-4 minutes or until tender.
Add broth to deglaze, scraping u many brown bits from bottom of pan.
Toss potatoes with balsamics, mustard and salt. Add to pan and bring to a boil. Cook, covered, for 15 min. or until potatoes are almost tender.
Remove lid and reduce heat to low. Continue to cook, stirring occasionally, for 8-10 min. or until potatoes are tender and pan is dry.
Note: You may use any kind of potato to complete this recipe, including red potatoes or sweet potatoes. For larger potatoes, cube the potato. You may use any baby potato or fingerlings depending on what you have available; just remember, it is important that the potatoes be cut in half.