Yukon Gold Roasted Potatoes With Bacon Onion And Garlic Recipes

Steps:

• 1. Place peeled and cubed potatos in large bowl, with diced onion,rosemary, salt/ pepper and olive oil. Meanwhile in oven roast garlic cloves in a piece of aluminum foil with a drizzle of olive oil and salt & pepper, secure foil and roast in oven 30-40 minutes til softened,remove from foil, remove garlic skin and smash with fork then add to bowl of potatos, mix all ingredients well and cover and let sit in fridge for about an hour.
• 2. Remove potatos onto baking sheet, cook in 375 degree oven for abt. an hour or until golden. Move the potatos around and gently turn them to ensure even browning,abt every 10 min or so.
• 3. Remove from oven once golden brown, Enjoy!!!

Steps:

• Place an oven rack in the bottom third of the oven and preheat oven to 450 degrees F (230 degrees C).
• Place potatoes in a large pot and cover with cold water and salt. Bring to a boil; reduce heat to medium and simmer until potatoes are just tender when pierced with a fork, about 12 minutes. Drain.
• Return potatoes to the pot; cover with a lid and shake pot vigorously, about 1 minute. Uncover and cool potatoes until easily handled, about 10 minutes. Peel potatoes and cut them crosswise into chunks.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until most of the fat has melted and bacon is tender, 5 to 7 minutes. Drain bacon slices on paper towels, reserving bacon fat in the skillet.
• Brush the bottom of a shallow 10x15-inch baking pan with half of the bacon fat and olive oil. Sprinkle salt and pepper over potatoes and arrange in the baking pan.
• Roast potatoes in the preheated oven until golden brown on the bottom, about 30 minutes. Remove potatoes from oven and reduce oven temperature to 375 degrees F (190 degrees C).
• Turn potatoes over in baking pan. Top with bacon pieces, Parmigiano-Reggiano cheese, and garlic. Drizzle remaining bacon fat on top.
• Return to the preheated oven and continue roasting until Parmigiano-Reggiano cheese is melted, about 15 minutes. Sprinkle with parsley and serve.

Steps:

• Preheat oven to 425ºF (220ºC).
• Cook bacon in a cast iron skillet until crisp.
• Remove any excess grease, if preferred.
• Add the potatoes and onion soup mix to the skillet and stir. Add salt and pepper to taste.
• Bake in the skillet for 20-25 minutes, or until potatoes are cooked through.
• Enjoy!

Steps:

• Set oven to 425ºF.
• Prepare a large roasting pan.
• In the roasting pan cook the bacon in the oven until crisp (this should take about 10 minutes) remove from the roaster and crumble, then set aside to a plate to cool slightly (DO NOT drain the bacon fat, leave in the roaster).
• Place the potato wedges skin-side down in the roasting pan; toss to coat in the bacon fat (you can also add in some oil if it seems too dry).
• Add in onion wedges (the onion wedges will separate).
• Sprinkle the peeled garlic cloves in the pan around the potatoes and onions.
• Sprinkle the veggies with rubbed thyme, salt and pepper.
• Roast uncovered for about 40-45 minutes, or until the potato wedges are fork-tender and browned.
• Before serving sprinkle with crumbled bacon and season with more salt and pepper if desired).