Recipe by HeatherFeather
DonnaLee was one of my American neighbors when I lived in Germany. She served this a lot with brunch after church on Sundays. DonnaLee does not usually add salt and pepper, but I do. I usually omit the bacon grease and sometimes even omit the bacon. All of the measurements are very much to taste, even the amount of potatoes- I just sprinkle enough herbs on to my liking and add enough potatoes to fill my pan.
Top Review by PanNan
I love the convenience of oven dishes, and this side dish did not disappoint. It's very good. The bacon, herbs and garlic made for very tasty potatoes. I didn't have frozen carrots, so I boiled a couple of diced carrots for a few minutes before adding to the potatoes and peas. Definitely a winner.
- 6 -8 red potatoes, approximately
- 2 -3 tablespoons extra virgin olive oil, to taste
- 4 cloves fresh garlic
- 1⁄2 cup frozen peas, cooked
- 1⁄2 cup frozen carrots, diced,cooked
- 2 -3 teaspoons dried oregano, to taste
- 2 -3 teaspoons minced parsley, to taste
- 2 -3 teaspoons dried basil, to taste
- 5 -6 slices bacon, freshly cooked,crumbled
- 2 teaspoons reserved bacon fat (optional)
- 1⁄2 teaspoon salt, to taste
- 1⁄4 teaspoon black pepper, to taste
Directions See How It's Made
- Set out a 9x13" glass casserole pan and grease lightly with some of the olive oil.
- Dice raw potatoes (skin on or off- your choice) and place in the pan- you want to have enough pototoes to fill the bottom of the casserole.
- Sprinkle cooked peas& carrots over the potatoes.
- Press the garlic over the pan, crushing the garlic over the veggies.
- Liberally coat veggies with a few spoonfuls of olive oil and toss to mix everything together- the veggies should be well coated, but there shouldn't be a lot of loose oil in the pan.
- Sprinkle with oregano, basil, parsley to taste- you want to see little speckles of herbs on every piece of veggie.
- Salt and pepper to taste.
- Crumble bacon over the top and drizzle with a small amount of reserved bacon fat, if desired.
- Bake in a preheated 350 F oven for about 1 hour, uncovered, until vegetables are fork tender.