I love oven roasted potatoes, especially if they include rosemary, garlic and bacon. I got the inspiration for this recipe from the rosemary bush that grew in the front yard of my old house in California. Rosemary is one of my favorite herbs. I loved the fact that I could snip some off at anytime and use it in some of my favorite recipes. It goes particularly well with potatoes, so I often used it in variations of oven roasted potatoes.
Easy Preparation
You really don’t have to worry about putting a lot of work into these potatoes. It’s just a matter of slicing three potatoes, whisking together a few ingredients and cooking up some bacon. I recommend the microwave method to cook the bacon for this particular recipe because it’s fast, easy and the cleanup is relatively painless.
Ingredients
Rosemary is the star of the show here. If you don’t have fresh rosemary on hand, you can substitute 1 teaspoon “fresh” dried rosemary. Fresh meaning that it hasn’t been sitting in your spice cabinet for the last ten years. To test for freshness, pinch and crush some between your fingers and smell it. If you can barely smell it then it’s too old, and you need to toss it. To prevent your spices from losing their potency before you can use them up, I recommend
The oil, vinegar, garlic, and sugar make a tasty vinaigrette that dresses your potatoes, like a salad, and adds an extra layer of flavor. The butter helps it stick.
- 4 strips bacon
- 3 large baking potatoes. Russet is a good choice.
- 3 tablespoons vegetable oil. You can use liquefied unflavored coconut oil for a healthier option.
- 2 tablespoons apple cider vinegar
- 2 teaspoons minced garlic
- 2 teaspoons light brown sugar
- 1/4 cup (1/2 stick or 4 tablespoons) butter
- salt and pepper
- 1 tablespoon fresh rosemary, chopped fine (or 1 teaspoon dried rosemary, chopped)
- 1/2 teaspoon dried thyme leaves
I hope you love these rosemary oven roasted potatoes as much as I do!
Rosemary Oven Roasted Potatoes
Equipment
- Skillet (for stovetop method for cooking bacon)
- Baking Sheet (for oven method for cooking bacon)
- Baking Dish
Ingredients
- 4 strips bacon
- 3 large baking potatoes like russet
- 3 tablespoons vegetable oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons minced garlic
- 2 teaspoons light brown sugar
- 1/4 cup butter melted (1/2 stick or 4 tablespoons)
- salt and pepper
- 1 tablespoon fresh rosemary chopped fine
- 1/2 teaspoon dried thyme leaves
Instructions
- Cook the bacon:Microwave method (Easiest and fastest. Preferred method for this recipe.):Line a microwave-safe plate with 3-4 paper towels. Place bacon strips in single layer on plate. Cover with two more paper towels to prevent grease splattering. Microwave on high for 3-4 minutes. Check after 3 minutes. If it's not crispy enough, cook for 1 minute longer.Stovetop method (Fast but involves more clean-up):Add bacon to a large skillet and cook over medium heat for 2-3 minutes. Turn bacon over and cook for 2-3 minutes longer or until crispy. The bacon strips are done when they begin to turn a light brown color. Due to residual heat, they will continue to cook even after being removed from heat, so you do not want them to turn too brown.Oven method (Easy clean-up but takes longer):Preheat oven to 400°F (204°C). Line a small baking sheet with aluminum foil to make clean up a breeze. Place bacon strips on baking sheet and bake for about 15 to 20 minutes, until light golden brown.All methods:Remove bacon to a paper-towel lined plate and allow to cool. If using microwave method, leave the bacon on the plate you used to cook it. When cool, chop or crumble bacon into 1/2 inch pieces. Set aside.
- Meanwhile, grease a 13x9 inch baking dish. Cut unpeeled potatoes into 1/4 inch thick slices. Place slices in baking dish overlapping slices to fit. Set aside.
- In a small bowl, whisk together oil, vinegar, garlic, brown sugar, butter, salt and pepper. Spoon mixture over potatoes. Sprinkle evenly with crumbled bacon, thyme and rosemary.
- Cover and bake at 400°F (204°C) for 25-30 minutes or until potatoes are soft and browned at the edges. To test doneness, insert a fork or toothpick into the flesh (white part) of the potatoes. If it enters with little resistance, the potatoes are done. Serve immediately.
Nutrition
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