RCI-VG.002.0145.001
Roasted Potatoes with Bacon and Rosemary
Purchased from the O'Banion Estate in Mesquite, Texas in 1984. Dated 1968. Another tried and true recipe that is a regular in my house of potato lovers.
Prep25 min
Cook30 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- new potatoes6 poundsquartered
- unsalted butter½ cupsoftened
- bacon6 ouncesfried and chopped
- ¼ cup
- 8 sprigs
- 1 teaspoon
- 2 teaspoons
- 2 teaspoons
Method
1
Preheat oven to 425°F (220°C). Line a large roasting pan with parchment paper or lightly oil it.
2
Fry the bacon in a skillet over medium heat until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate and chop into bite-sized pieces once cooled.
3
Quarter the new potatoes, leaving the skin intact for authentic texture and nutrition. Pat them dry with a clean kitchen towel to remove excess moisture.
4
In a large bowl, combine the softened unsalted butter with salt, freshly ground black pepper, and paprika. Mix until evenly distributed.
5
Add the quartered potatoes to the butter mixture and toss gently but thoroughly to coat all pieces. Drizzle with extra virgin olive oil and toss again.
6
Spread the potatoes in a single layer in the prepared roasting pan, skin-side down. Scatter the fresh rosemary sprigs evenly over the potatoes.
7
Roast in the preheated oven for 35–40 minutes, stirring halfway through, until the potatoes are golden brown and crispy on the outside and tender inside.
40 minutes
8
Remove from the oven and scatter the chopped bacon over the hot potatoes. Toss gently to combine and allow the residual heat to warm the bacon.
9
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while hot.