Potatoes with Bacon and Rosemary
This is the recipe that I have been using for roasted
potatoes since the late 70s -- given to me by a British friend while we were
living in England. Whenever I make roasted potatoes, I always think of her big
old country kitchen and her Aga stove.
Oven-Roasted Potatoes with Bacon
6 pounds of new potatoes, quartered or halved -- depends on size
1/2 cup unsalted butter, room temperature
6 oz bacon, chopped, fried
1/4 cup olive oil
2 T crumbled dried rosemary or 8 sprigs of fresh rosemary
1 tsp salt
pepper to taste
Par boil the potatoes until barely fork tender (still firm), about 15 minutes.
Do Not overcook the potatoes. Preheat oven to 450 degrees. Drain potatoes and
let cool for a few minutes. Using all the butter, coat the bottom and sides of a
shallow pan. Toss potatoes, bacon, olive oil, seasonings, rosemary together and
put into shallow pan. Roast, turning often, until all the fat is absorbed and
the potatoes are crisp -- 60-90 minutes.
Serve with a few
sprigs of rosemary.
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