Red White Bacon & Blue Roasted Fingerling Potatoes

June 29, 2017

Need a side dish for the fourth? I've got you covered!  I love this dish because once it's prepped, it does it's own thing in the oven and only requires a simple stir or two during the 30 minute cooking process.

 

Ingredients:

2 lbs fingerling potato mix (make sure purple potatoes are in the mix)

4-6 ounces of either blue cheese (sometimes we substitute gorgonzola)

1 large head of garlic, cloves removed and peeled

6 ounces thick-cut bacon

1/3 cup Canola oil

Salt and pepper to taste

Optional, thin sliced green onions or chopped chives for garnish

 

What Kitchen Tools You'll Need:

Large Roasting Pan (note: the cookie sheet pictured is not what I typically use for this recipe, but is what I had on vacation) // Colander // Cutting Board // Sharp Knife

 

 

Using colander clean potatoes thoroughly and place in large roasing pan.  Seperate all garlic cloves from the garlic head and peel individual cloves.  Mix peeled garlic cloves into potatoes.

 

Pour oil over potatoes and garlic.  Slice bacon into 1 inch chunks.

 

Drop raw bacon chunks on top of potato garlic mix, separating some of the chunks into the individual bacon cuts.  The bacon will provide additional grease to help roast the potatoes. 

 

 

Cook 30-40 minutes at 425 degrees.  When done, bacon should be crispy and potatoes and garlic should be cooked through with a slightly crispy crust.  Stir at least once during the cooking process to mix the oil and grease over the potatoes and garlic. When potatoes come out, transfer to serving dish.  Immediately salt and pepper and sprinkle most of the cheese on top, saving a touch of the cheese for garnish.  Stir. Garnish with remaining cheese, and green onions or chives, if desired.

 

 

Red, White, Bacon and Blue Roasted Fingerling Potatoes

time: prep time: 20-30 minutes

servings: 6

Ingredients:

2 lbs fingerling potato mix (make sure the mix contains purple potatoes)

4-6 ounces of either blue cheese (sometimes we substitute gorgonzola). More if you are a blue cheese lover, less if not

1 large head of garlic, cloves removed and peeled

6 ounces thick-cut bacon

1/3 cup Canola oil

Salt and pepper to taste

Optional, thin sliced green onions or chopped chives for garnish

 

What Kitchen Tools You'll Need To Grab:

Large Roasting Pan (note: the cookie sheet pictured is not what I typically use for this recipe, but is what I had on vacation)  // Colander // Cutting Board // Sharp Knife // Measuring Cups

 

Steps:

1. Using colander, clean potatoes thoroughly and place in large roasting pan. 

 

2. Separate all garlic cloves from the garlic head and peel individual cloves.  Mix peeled garlic cloves in with potatoes.

 

3. Pour 1/3 cup oil over potatoes and garlic. 

 

4. Slice bacon into 1 inch chunks. Drop raw bacon chunks on top of potato garlic mix, separating some of the chunks into the individual bacon cuts.  The bacon will provide additional grease to help roast the potatoes. 

 

5. Cook 30-40 minutes at 425 degrees.   Stir at least once during the cooking process to mix the oil and grease over the potatoes and garlic.

 

6. When potatoes come out, transfer to serving dish.  Immediately salt and pepper and sprinkle most of the cheese on top, saving a touch of the cheese for garnish.  Stir.

 

7.Garnish with remaining cheese, and green onions or chives, if desired.

 

 

 

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