Ingredients
• 1kg potatoes, scrubbed and cut into eighths
• 3 garlic cloves, halved
• 1 sprig rosemary
• 3 sprigs parsley, plus 1 tablespoon coarsely chopped leaves
• 2 sprigs thyme
• 1 teaspoon black peppercorns
• Coarse salt and ground pepper
• Red-pepper flakes
• 170g bacon, sliced lengthwise into small pieces
• 6 scallions, thinly sliced
• 60 ml extra-virgin olive oil
• 4 ½ teaspoons red-wine vinegar
Method
1. Preheat oven to 375 degrees. In a medium pot, cover potatoes with 6 cups water. Add garlic, rosemary, parsley, and thyme sprigs, peppercorns, 1 tablespoon salt, and pinch of red-pepper flakes. Bring to a boil over high. Reduce heat and simmer until potatoes are tender but not mushy, 10 to 12 minutes. Remove from heat and let potatoes cool in cooking liquid, about 3 hours.
2. Meanwhile, place bacon on a baking sheet and cook until crisp, about 20 minutes. When cool enough to handle, cut into cubes.
3. Reserve some potato cooking liquid; drain potatoes and discard herb stems. In a large bowl, combine potatoes, bacon, and scallions.
4. In a small bowl, whisk together reserved cooking liquid, oil, vinegar, chopped parsley, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Pour dressing over potatoes and toss to combine. Serve at room temperature (or refrigerate, up to overnight.
