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Yukon Gold Roasted Potatoes With Bacon, Onion and Garlic

5.0(8)

You can use any kind of potatoes for this but Yukon Gold are simply the best! All ingredients can be adjusted to taste. If you do not like your garlic crispy then just add in two or three whole bulbs garlic (outer layer of skin removed) sprinkle with oil and place in the roasting pan with the potatoes and separate the cloves after roasting. If desired, roast 1-2 pounds fresh mushrooms in the oven with a bit of butter or oil until they are soft and release their juices, remove to a bowl and continue with the recipe, add in the mushrooms to the roasting pan just before serving, I have done this many times if I have fresh mushrooms handy.

by Kittencalrecipezazz·published 2006-03-03

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Pork

Servings

(6–8)

Total time

prep 20 min

Calories / serving

321 kcal

Ingredients (6)

serves

10 slices bacon (can use more)bacon
5 large yukon gold potatoes, unpeeled and cut lengthwise into 4 large wedgespotato
3 medium onions, cut into 4 wedgesonion
20 garlic cloves, peeled (or to taste, about 2 large heads, separated and peeled)garlic
3 teaspoons dried thyme (or to taste, rubbed between fingers to release the flavor)thyme
salt and black pepper (I use seasoning salt)salt

Instructions (9 steps)

01Set oven to 425ºF.
02Prepare a large roasting pan.
03In the roasting pan cook the bacon in the oven until crisp (this should take about 10 minutes) remove from the roaster and crumble, then set aside to a plate to cool slightly (DO NOT drain the bacon fat, leave in the roaster).
04Place the potato wedges skin-side down in the roasting pan; toss to coat in the bacon fat (you can also add in some oil if it seems too dry).

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Rich recipe — supports nutrition-aware planning.