Roasted new potatoes
(yep, my people ate this too – we’re on a roll)

Ingredients/shopping list:
10-12 new potatoes (small fist size)
3-4 leeks
3-4 slices thick cut bacon
Olive oil
Thyme (dried or fresh)
Fresh parsley
Feta cheese, crumbled
Kosher salt
Head of lettuce (green or red leaf)
Fresh green beans (I use the steam-in-a-bag from Whole Foods)
Lemon juice (or other salad dressing)
Butter
Loaf of bread (we had a sourdough boule)

Preheat oven to 350 degrees

Scrub potatoes and quarter

Slice white and light green part of leeks (1/2 inch, ish) and wash under cold water

Chop bacon

In a large heavy sauté pan (I use a shallow Le Creuset) over medium high heat, sauté bacon in a bit of olive oil

When bacon is browned, add potatoes and leeks and toss to coat

Add some kosher salt and thyme and toss again

Remove from heat, cover and place in oven for about 20 minutes

If you want to serve the bread warm, wrap it in foil and out in oven with potatoes

While potatoes are roasting:

Wash and chop parsley (1/2 to 1 full bunch)

Wash a head of green or red leaf lettuce and tear into pieces; toss with olive oil, lemon juice and salt (or other dressing – yogurt dill is also good)

Steam beans (stovetop or microwave); toss with butter and kosher salt

Uncover potatoes and roast for 5 more minutes to brown and crisp (can use broiler, but remember to remove bread first if so)

Slice bread

Remove potatoes from oven and toss with parsley and feta crumbles

Serve all family style, or plate by putting some lettuce on plate, potatoes on top, beans and bread on the side

And to celebrate national chocolate day (thank you foodimentary.com), we had Dolfin bittersweet chocolate for dessert, as if we needed an excuse to eat chocolate….