I threw this together real quick the other day for lunch, it was a huge hit. Oh, so yummy! What can get any better than potatoes and bacon? The combination of the red onions, potatoes, bacon and fresh rosemary, drizzled with olive oil, seasoned with fresh cracked pepper and kosher salt sent this recipe over the top. The whole family went absolutely bananas over this warm potato salad. The kids said, “They would love this served with scrabbled eggs for breakfast.” We will definitely be making this on a regular basis.
12 medium red potatoes, scrubbed and quartered
1 large red onion
6 slices bacon, thick sliced
5 tablespoons olive oil
2 sprigs fresh rosemary, peel needles from stem
fresh cracked pepper, to taste
kosher salt, to taste
1. Preheat oven to 400 degrees F. on confection roast. In a large sized pot, boil water. Meanwhile scrub and quarter potatoes. Parboil potatoes for 8 minutes. Drain potatoes and transfer to a roasting pan, drizzle with olive oil, sprinkle with fresh rosemary, toss.
2. Place bacon on a separate small baking sheet.
3. Place the potatoes on the middle rack of the oven and the bacon on the top rack. Roast potatoes for 30 minutes, or until tender and light brown. Remove bacon after 20 minutes or until crisp. Drain fat from bacon, pat dry with paper towel. Cut bacon into thin strips, about 1 inch in length.
4. Toss potatoes with bacon slices, season with fresh cracked pepper and kosher salt to taste.