Roasted Potatoes with Crispy Bacon
- 3 mediumYukongold or fingerling potatoes
- 3 Tbsp olive oil
- 4 slices of good bacon
- Kosher salt and fresh cracked black pepper
- Chopped chives
Preheat your oven to 450°F. Slice the potatoes into 1/4 inch slices. In a bowl, toss them with the olive oil and a sprinkle of salt and pepper. Arrange them on a small baking sheet and roast in the oven for about 20 minutes or until they are golden brown on the outside and tender on the inside. For the bacon, chop the slices into bite-sized pieces and plae them in a small pan to render. Cook the bacon slowly allowing all the fat to render out until they are crisp. Drain on a paper towel. Top the potatoes with the bacon bits and sprinkle with chopped chives.
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