Bacon and Blue Cheese Potatoes

• 1 tablespoon olive oil
• 8 small yukon gold potatoes, quartered
• 12 lb bacon
• 1 small shallots or 1 small garlic clove, minced
• 14 cup cider vinegar
• 14 cup water
• 1 teaspoon fresh thyme leaves or 14 teaspoon dried thyme leaves
• 14 cup crumbled blue cheese

1. Brush the oil on the cut sides of the potatoes.
2. Place the potatoes cut-side down over a medium grill or cut-side up about 8 inches from a broiler and cook until fork-tender, about 15 minutes, turning once.
3. Cook the bacon over medium heat in a large skillet until crisp.
4. Drain on paper towels.
5. Spoon off all but 1 tbsp of the drippings from the pan and add the shallot or garlic.
6. Reduce heat to low and cook until tender but not brown, about 3 minutes.
7. Add the vinegar and 1/4 cup of water to the skillet, scraping any browned bits.
8. Stir in the thyme and remove from heat.
9. Crumble the bacon and add it to the sauce.
10. Pour over the potato quarters.
11. Sprinkle with cheese.

olive oil, gold potatoes, bacon, shallots, cider vinegar, water, thyme, blue cheese

Taken from www.food.com/recipe/bacon-and-blue-cheese-potatoes-160303 (may not work)