These potatoes are definitely not your everyday potatoes.
You’ll want to eat them every day.
But you know you shouldn’t eat them every day.
But you’ll want to…but you shouldn’t.
These potatoes cause quite a dilemma.
They start out looking innocent enough. Baby potatoes, garlic, onions…and then some bacon. Annnd some bacon fat. And yes my dears, those last two ingredients are exactly the reason these should not wind up on your table every night of the week. Not that I’d blame you if they did. In fact I may *ahem* have had them twice in the last few days. Maybe.
You keep a jar of bacon fat in your refrigerator, right? If you don’t already you really should start. It’s useful for all kinds of things, but most importantly it makes a fun conversation starter if someone looks in your fridge and asks you what it is. If you don’t have leftover bacon or bacon fat, just cook about half a pound of bacon in a hot skillet until it’s crispy, and reserve the fat. About three tablespoons should do it. And make sure the bacon gets crispy! This is not the time or the place for chewy bacon, even if that’s what you normally dig.
Then get to smashing some garlic. This is about ten cloves. The first time I made this I only used five. Trust me, it’s not enough. I’m not even sure ten is enough. I’ll let you be the judge. However much garlic you want to use, peel and smash the cloves. Only in reverse order because if you smash them first it’s easier to remove the peel.
Was that confusing?
Then scrub and cut up the potatoes. Large ones get quartered, medium ones get halved, and I had a couple itty-bitties that I left whole. Just try to get them all about the same size so they roast evenly.
Can I tell you something? I could have sworn this bag said “pretty” potatoes when I was standing in the store. That was the whole reason I bought them. Who wouldn’t want pretty potatoes, right? Clearly it does not say that. Thank you for allowing me to share this completely insignificant story with you. The End.
When 20 minutes is up, give everything a toss. See? The onions and garlic are just starting to caramelize and the skin on the potatoes is getting all wrinkly? These are good signs people! Now back in the oven for another 20-25 minutes, or until the potatoes are golden brown and can easily be pierced with a fork.
This is after another 20 minutes. By now your house smells incredible. I know because mine sure did! Now season these with salt and pepper. I cleaned out my pantry the other day and found three containers of sea salt. Can you guess what kind of salt I used? Table or kosher is fine too.
I also cleaned out my fridge while these were in the oven and found some parsley I didn’t think I had. You can throw some of that in there so you have the illusion you’re eating something green and healthy. And then don’t forget to top it all off with the crumbled bacon…and watch that illusion fly out the window.
You will love these. Your kids will love these. Your Grandmother will love these. Your cardiologist will love these…but he may not love that you love these. In fact, if I were you, I wouldn’t mention these to him.
- 2 lbs. baby potatoes, cut into 1″ pieces
- 10 cloves garlic, smashed and peeled
- 1 medium onion, sliced into strips
- ½ lb. bacon, cooked and crumbled
- 3 TBS reserved bacon fat, melted
- Salt and Pepper to taste
- Parsley for garnish
- Preheat the oven to 425 degrees. Combine potatoes, garlic, onion, and bacon fat on a baking sheet. Toss to combine and spread out evenly on baking sheet. Roast for a total of 40-45 minutes, stirring once halfway through. Potatoes are done when they are golden brown and easily pierced by a fork.
- Remove potatoes from the oven and season with salt and pepper to taste. Garnish with parsley if desired and crumbled bacon.