Yukon Gold Roasted Potatoes With Bacon, Onion and Garlic

READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 10
    slices bacon (can use more)
  • 5
    large yukon gold potatoes, unpeeled and cut lengthwise into 4 large wedges
  • 3
    medium onions, cut into 4 wedges
  • 20
    garlic cloves, peeled (or to taste, about 2 large heads, separated and peeled)
  • 3
    teaspoons dried thyme (or to taste, rubbed between fingers to release the flavor)
  • salt and black pepper (I use seasoning salt)
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DIRECTIONS

  • 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).
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