Ingredients:

Bacon Vinaigrette:

• 16 slices thick-cut bacon, cut in ½-inch pieces
• 1 cup onions, diced small
• 1 cup apple cider vinegar
• ¾ cup water
• ½ cup extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar

Golden Potatoes:

• 288 small Idaho® gold potatoes
• 6 cups extra-virgin olive oil
• 96 cloves garlic, smashed
• 24 sprigs fresh rosemary

For serving:

• 6 pounds smoked brisket, sliced and warmed
• 3 cups caramelized onions, warm
• 3 cups horseradish cream sauce
• Freshly minced chives or mixed green herbs

Directions:

1. For the Bacon Vinaigrette: Render the bacon over medium heat until crisp. Drain, reserving ¼ cup bacon fat in the pan.
2. Add the onions to the fat and cook until softened.
3. Add the remaining ingredients and whisk together. Bring to a simmer and reserve.
4. For the Golden Potatoes: For each serving, combine 12 potatoes, ¼ cup oil, 4 cloves garlic and 1 sprig rosemary in a vacuum bag and seal.
5. Cook in a water bath with a circulator at 194°F for 1 hour.
6. Remove and use immediately or shock the bags in ice water and refrigerate.
7. For each serving: Cut one bag of hot golden potatoes into ½-inch pieces and plate. Add 4 ounces warm brisket, 2 tablespoons warm onions, 2 ounces vinaigrette, and 1 ounce horseradish sauce. Garnish with chives or herbs.