By Martha Stewart
Thinly sliced potatoes roasted to crisp perfection in bacon fat alongside crunchy green beans make for a tantalizing and hearty side (or even main course).
4 teaspoons red-wine vinegar
4 slices bacon
1 1/2 pounds new potatoes, thinly sliced
Coarse salt and ground pepper
6 ounces wax beans, trimmed and halved
6 ounces green beans, trimmed and halved
3 tablespoons capers, rinsed and drained
1 teaspoon extra-virgin olive oil
2 scallions, thinly sliced
1. Preheat oven to 450 degrees, with racks in upper and lower thirds.