Ingredients:

• 1 pound Idaho® baby red creamer potatoes
• 1 tablespoon olive oil
• 1 clove garlic, peeled and minced
• salt and pepper to taste
• 4 cups romaine lettuce leaves
• 4 slices bacon, cooked crispy

• 2 anchovy filets
• 1 clove garlic, peeled and minced
• 2 tablespoons mayonnaise
• 1 tablespoon mustard
• 1 teaspoon white vinegar
• 1 teaspoon lemon juice
• 1 tablespoon grated Parmesan cheese
• ¼ cup olive oil
• salt and pepper to taste

Directions:

1. Add the potatoes to a pot of boiling water, lower the heat and simmer for 15 minutes. Drain and set aside to cool just long enough to be handled. Peel and slice in half.
2. Pre-heat the oven to 400°.
3. Add the tablespoon of olive oil and the garlic to a pan and saute for one minute. Add the potatoes, stir to coat and season lightly with salt and pepper. Be careful not to over-salt because the dressing will be salty. Place on a sheet pan lined with parchment paper and roast in the oven for 30 minutes or until the potatoes are a light golden brown.
4. Make the dressing by combining the anchovies, garlic, mayonnaise, mustard, vinegar, lemon juice and Parmesan cheese in a small food processor. Puree and then, with the machine running, slowly pour in the olive oil. Season with pepper and salt, if desired, although it will probably be salty enough.
5. Divide the lettuce evenly onto four plates and top each with potatoes. Drizzle with the dressing. Top with crumbled bacon and additional Parmesan cheese, if desired.