August 6, 2012
I fell in love with potatoes years ago during a summer I spent in Ireland as a teenager. They are just so versatile, plus...whomever invented the french fry is a genius...er I mean the devil, oh you know what I mean!!
One day I want a root cellar so I can happily store lots and lots of potatoes and other delicious bits!
A few years ago I joined Ree Drummond's (aka The Pioneer Woman) site - Tasty Kitchen.
Love, love, love it and her...she's hilarious! In addition to a lot of folks sharing their love of food (oh yeah!!) I just love the community of TK. I made a few thousand "friends" over the years and I have read EVERY one of their profiles. I was/am fascinated to learn how America eats as well as what hobbies etc are enjoyed across the country. I only know my own tiny corner of Pennsylvania.
I was shocked to see that by far the most popular food (from the thousands of profiles I read) was Mexican and running a close second...the potato! The potato I knew was superfab...after all I am Irish! But Mexican...huh!
This is a simple way to jazz up your potatoes and one of my favorites. Any way to get a little more bacon in my life is a-ok with me :)
Roasted Potatoes with Bacon & Parmesan
6 large Potatoes (I like to leave the skin on)
1/4 cup chopped onion
2 TBS olive oil
1 TBS melted butter
Kosher salt & pepper (season well)
4 slices of crispy bacon (reserve drippings)
1/4 cup Parmesan cheese
Optional additions: minced garlic, garlic salt, onion salt, chopped parsley, chopped rosemary, red pepper. Just add whatever might make you happy! You really can't "mess" up a potato :)
Preheat your oven to 400 degrees. Scrub your potatoes, cut your potatoes into 6-8 somewhat similar chunks, depending on the size of your potato. In a large bowl, toss your potatoes and onions with the olive oil, butter, salt and pepper and if you have some reserved bacon grease, throw that in as well...yum! If you make the bacon after you pop the potatoes in, add the drippings to them whenever you ca). Scrape into a baking dish where the potatoes are not overcrowded. And roast for 25-30 minutes. After 20 minutes, gently toss them around. After 25-30 minutes, gently toss them around and see if they are tender and crispy. If not continue roasting until they are. Gently toss in your Parmesan cheese and serve.
PS: Try to make extra...they are awesome for breakfast too (however unless I hide them my husband usually eats them before then...he's a late night muncher lol!