Cooked crumbled bacon adds flavor to these fabulous roasted potatoes. The potatoes are roasted to perfection with bacon and onions, along with thyme and a small amount of olive oil.
These roasted potatoes are easy to prepare and cook, and they are an excellent side dish to serve with just about any meal.
I add a tablespoon or two of the bacon drippings to the potatoes along with the vegetable oil.
- 6 strips bacon
- 2 1/2 pounds potatoes, red, gold, or round white
- 1 medium onion
- 2 tablespoon vegetable oil or olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried leaf thyme
Put the bacon in a large skillet and place the pan over medium-low heat. When the bacon pieces begin to brown, loosen and turn them over. Turn several times, as needed, until the bacon is browned. Thicker bacon might not crisp as much as thin bacon. Remove the bacon to paper towels to drain. Crumble or dice the cooked and drained bacon. Set aside.
Line a large jelly roll pan or roasting pan with foil and spray the foil with nonstick cooking spray.
Heat the oven to 400°.
Scrub the potatoes and peel if desired. Cut the potatoes into 1-inch pieces.
Peel the onion, quarter, and slice thinly.
In a large bowl combine the potatoes with the cooked crumbled bacon, sliced onion, vegetable oil or olive oil, salt, pepper, and thyme. Toss to coat the potatoes
Spread the potatoes in the prepared baking sheet and bake, turning occasionally, for 50 to 60 minutes, or until fork tender and browned.
Tips and Variations
- Add 1 clove of minced garlic to the potatoes along with the onion and oil.
- Add 1 to 2 tablespoons of bacon drippings to the potatoes in addition to the vegetable oil.
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|Nutritional Guidelines (per serving)|
|Total Fat||6 g|
|Saturated Fat||1 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||4 g|