Ingredients Jump to Instructions ↓

  1. 4 slices bacon

  2. 4 large, about 2 pounds (1 kg) Yukon Gold Potatoes, unpeeled and cut lengthwise into 8 wedges

  3. 2 medium onions, halved

  4. 1 head garlic, peeled

  5. 2 Tablespoons (30 mL) fresh thyme leaves or 2 teaspoons dried 1/2 teaspoon (2 mL) each salt and pepper

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat oven to 425 degrees F (220 degrees C). In a large roasting pan, cook bacon until crisp, about 7 to 8 minutes. Remove bacon; drain on paper towels, crumble and set aside. Pour bacon fat into small bowl (there should be approximately 1/4 cup - if not, add vegetable oil to equal this amount). Place gold potatoes (skin side down), onions, and garlic in roasting pan. Drizzle bacon fat over vegetables. Sprinkle with thyme , salt, and pepper. Roast for about 45 minutes or until potatoes are tender and lightly browned. Adjust seasonings and sprinkle with crumbled bacon. Yield: 4 servings Recipe Source: BC Vegetable Marketing Commission Reprinted with permission.


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