4 slices bacon, coarsely chopped
1 pound tri-color baby potatoes (red, gold, and purple), rinsed and drained
salt and freshly ground black pepper to taste
2 teaspoons chopped fresh rosemary
1 tablespoon rice vinegar
1 sprig fresh rosemary for garnish
Place bacon into a skillet over medium heat; cook and stir until bacon begins to soften and give off its fat, about 2 minutes. Add potatoes and season with salt and black pepper. Cook and stir potatoes and bacon until bacon browns and potatoes begin to soften, about 5 minutes.
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