Ingredients
- 1 1/2 pounds potatoes (halved, small new potatoes, about 32)
- 4 sprigs thyme (plus 1 teaspoon thyme leaves)
- 1 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 ounces sliced bacon 3 (slices)
- 3 medium shallots, cut into 1/4-inch wedges
- 1 tablespoon white or regular balsamic vinegar
- 2 teaspoons whole-grain mustard
How to Make
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Step 1: In large bowl, toss potatoes and thyme springs with oil, 1/2 tsp salt and 1/4 tsp pepper. Add to air fryer and top with bacon. Air-fry at 400°F until bacon is crisp, 6 to 12 minutes. Transfer bacon to paper towel and let cool before breaking into pieces.
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Step 2: Shake potatoes and continue to air-fry 8 minutes. Add shallots to basket with potatoes, toss to combine and air-fry until vegetables are golden brown and tender, 8 to 12 minutes more.
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Step 3: Meanwhile, in same large bowl, whisk together vinegar, mustard and thyme leaves. Transfer cooked vegetables to bowl, adding any oils from bottom of basket, and toss to combine fold in bacon.
We hope you enjoy this recipe!
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