BACON AND BLUE CHEESE POTATOES

1 Tablespoon olive oil
8 small Yukon Gold potatoes, quartered
1/2 pound sliced bacon
1 small shallot or large garlic clove, minced
1/4 cup cider vinegar
1/4 cup water
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/4 cup crumbled blue cheese

Brush the oil on the cut sides of the potatoes. 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.

Meanwhile, cook the bacon over medium heat in a large skillet. Drain on paper towels.

Spoon off all but 1 Tablespoon of the drippings from the pan and add the shallot or garlic. Reduce heat to low and cook until tender but not brown, about 3 minutes.

Add the vinegar and 1/4 cup water, scraping any browned bits from the skillet.

Stir in the thyme and remove from heat. Crumble the bacon and add it to the sauce. Pour over the potato quarters. Sprinkle with the blue cheese.