Everyone
deserves a well-earned break now and then and if you’re
the type of person who would like to combine a trip abroad
with a delicious cooking experience, this is the prize for
you!
Blanch
the kumara in a large pot of boiling salted water
until they are tender but not mushy, 8 to 10 minutes.
You should be able to stick a fork through the potatoes
easily but still feel some resistance, and the slices
should not break apart easily. Drain and cool to room
temperature
In
a small bowl, combine the potatoes with the vegetable
oil and season to taste, toss well to coat the potatoes.
Place the potatoes over a hot grill and cook until
well browned, 3 to 5 minutes. Remove from the grill,
place in a medium bowl, and set aside.
In
a large sauté pan over medium heat, cook the
bacon pieces until they just start to crisp, about
6 minutes. Remove the bacon to paper towels to drain.
Pour
out most of the bacon fat from the pan. Add the onion
slices and cook for 2 minutes, stirring occasionally,
then add the garlic and cook for another 2 minutes.
Remove the pan from the heat and stir in the vinegar,
olive oil, sugar, reserved bacon, and salt and pepper
to taste.
Add
the bacon mixture to the grilled potatoes and toss
well. Sprinkle with the parsley and serve.
