Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 5 minutes
- 4 slices bacon
- 4 large, about 2 pounds (1 kg) Yukon Gold Potatoes, unpeeled and cut lengthwise into 8 wedges
- 2 medium onions, halved
- 1 head garlic, peeled
- 2 Tablespoons (30 mL) fresh thyme leaves or 2 teaspoons dried
- 1/2 teaspoon (2 mL) each salt and pepper
In a large roasting pan, cook bacon until crisp, about 7 to 8 minutes. Remove bacon; drain on paper towels, crumble and set aside.
Pour bacon fat into small bowl (there should be approximately 1/4 cup - if not, add vegetable oil to equal this amount).
Place gold potatoes (skin side down), onions, and garlic in roasting pan. Drizzle bacon fat over vegetables. Sprinkle with thyme, salt, and pepper.
Roast for about 45 minutes or until potatoes are tender and lightly browned. Adjust seasonings and sprinkle with crumbled bacon.
Yield: 4 servings
Recipe Source: BC Vegetable Marketing Commission
Reprinted with permission.