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Crispy potatoes with bacon and rosemary

Name: Crispy potatoes with bacon and rosemary
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: 1kg Nicola potatoes*, peeled, cut into 3-4cm pieces; 2 rosemary sprigs, leaves picked; 1/3 cup (80ml) olive oil; 3 rashers bacon, finely chopped; 2 onions, finely chopped; 2 garlic cloves, finely chopped; 2 tbs finely chopped flat-leaf parsley

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50m

https://healthimprovements.info/recipes/crispy-potatoes-bacon-rosemary/7fbfd81f-4ced-4f30-8ed3-2da349b5602e?current_section=recipes — Crispy potatoes with bacon and rosemary

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by Belinda Jeffery

Cook and author

Oct 03, 2015

The whole family will love these crispy potatoes with bacon and fresh rosemary.

1kg Nicola potatoes*, peeled, cut into 3-4cm pieces
2 rosemary sprigs, leaves picked
1/3 cup (80ml) olive oil
3 rashers bacon, finely chopped
2 onions, finely chopped
2 garlic cloves, finely chopped
2 tbs finely chopped flat-leaf parsley

Method

1.

Preheat the oven to 220°C. Line a large roasting pan with foil and baking paper.
2.

Place potato in the pan with rosemary and 1/4 cup (60ml) oil, then season and toss well to combine. Loosely cover with foil and roast for 20 minutes. Remove foil and roast, turning once, for a further 20 minutes or until golden brown.
3.

Meanwhile, heat remaining 1 tbs oil in a frypan over medium heat. Cook bacon, stirring, for 6-8 minutes until it starts to colour. Remove with a slotted spoon to a plate, then add onion and garlic to the pan and cook, stirring, for 8-10 minutes until soft and lightly golden. Remove from heat, add bacon to onion mixture and season.
4.

Stir bacon mixture through potato, then return to the oven for 10 minutes or until onion is sizzling. Sprinkle potatoes with parsley, toss to combine and serve.