OVEN ROASTED POTATOES WITH BACON AND ONIONS RECIPES

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BACON AND ONION ROASTED POTATOES RECIPE BY TASTY



Bacon And Onion Roasted Potatoes Recipe by Tasty image

Here's what you need: bacon, medium red potatoes, onion soup mix, salt, pepper

Provided by Camille Bergerson

Total Time 30 minutes

Yield 6 servings

Number Of Ingredients 5

½ lb bacon, chopped
6 medium red potatoes, chopped in 3/4-inch (3 cm) pieces
2 oz onion soup mix, 1 packet
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 425ºF (220ºC).
  • Cook bacon in a cast iron skillet until crisp.
  • Remove any excess grease, if preferred.
  • Add the potatoes and onion soup mix to the skillet and stir. Add salt and pepper to taste.
  • Bake in the skillet for 20-25 minutes, or until potatoes are cooked through.
  • Enjoy!

Nutrition Facts : Calories 321 calories, CarbohydrateContent 33 grams, FatContent 13 grams, FiberContent 3 grams, ProteinContent 16 grams, SugarContent 1 gram

YUKON GOLD ROASTED POTATOES WITH BACON, ONION AND GARLIC ...



Yukon Gold Roasted Potatoes With Bacon, Onion and Garlic ... image

You can use any kind of potatoes for this but Yukon Gold are simply the best! All ingredients can be adjusted to taste. If you do not like your garlic crispy then just add in two or three whole bulbs garlic (outer layer of skin removed) sprinkle with oil and place in the roasting pan with the potatoes and separate the cloves after roasting. If desired, roast 1-2 pounds fresh mushrooms in the oven with a bit of butter or oil until they are soft and release their juices, remove to a bowl and continue with the recipe, add in the mushrooms to the roasting pan just before serving, I have done this many times if I have fresh mushrooms handy.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6-8 serving(s)

Number Of Ingredients 6

10 slices bacon (can use more)
5 large yukon gold potatoes, unpeeled and cut lengthwise into 4 large wedges
3 medium onions, cut into 4 wedges
20 garlic cloves, peeled (or to taste, about 2 large heads, separated and peeled)
3 teaspoons dried thyme (or to taste, rubbed between fingers to release the flavor)
salt and black pepper (I use seasoning salt)

Steps:

  • Set oven to 425ºF.
  • Prepare a large roasting pan.
  • In the roasting pan cook the bacon in the oven until crisp (this should take about 10 minutes) remove from the roaster and crumble, then set aside to a plate to cool slightly (DO NOT drain the bacon fat, leave in the roaster).
  • Place the potato wedges skin-side down in the roasting pan; toss to coat in the bacon fat (you can also add in some oil if it seems too dry).
  • Add in onion wedges (the onion wedges will separate).
  • Sprinkle the peeled garlic cloves in the pan around the potatoes and onions.
  • Sprinkle the veggies with rubbed thyme, salt and pepper.
  • Roast uncovered for about 40-45 minutes, or until the potato wedges are fork-tender and browned.
  • Before serving sprinkle with crumbled bacon and season with more salt and pepper if desired).

Nutrition Facts : Calories 321.4, FatContent 17.3, SaturatedFatContent 5.7, CholesterolContent 25.7, SodiumContent 323.4, CarbohydrateContent 34.7, FiberContent 3.5, SugarContent 3.5, ProteinContent 7.9

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