This potato dish has so many of my favorite ingredients – nothing is quite better than bacon, potatoes, garlic plus a bit of cheese – Yummy!! I am sure this recipe is full of calories, but they are really delicious calories!
1/2 pound bacon
bag of Tiny red potatoes
1/4 cup freshly grated Parmesan Cheese
1 Tbsp Garlic
1/2 tbsp Parsley
I received fresh herbs and spices from Gourmet Garden and ever since it is pretty much all I use when I need fresh herbs. Very handy to have a tube in the fridge (or freezer) for whenever I need it.
Seriously everyone – the herbs stay fresh in the fridge for 3 months and 6 months in the freezer! I use the freezer method because you don’t need to wait for it to thaw out. Just pull the tube from the freezer, squeeze into your measuring spoon and walla! you are back to cooking! With this recipe I used 1 Tbsp Garlic which is equal to 1 large clove of garlic – you can add more or less depending on your taste. I also use 1/2 a Tbsp of the Gourmet Garden Parsley which is equal to 1/2 a Tbsp of fresh parsley.
Let’s get cooking!!
Preheat your oven to 425 degrees.
Start by scrubbing your red potatoes and then quartering them. Put the potatoes in a pot and fill with water until all of the potatoes are covered. Bring to a boil and cook for about 7-10 minutes or until fork tender. Because my red potatoes were quite small this only took me 7 minutes.
While your potatoes are boiling cook your bacon. Before cooking I cut the bacon into 1/2 inch pieces. I like to cut the bacon first so I don’t have to worry about chopping up hot/greasy bacon. Cook the bacon until it is golden but not crunchy – it will cook a bit more in the oven. Drain the cooked bacon onto a paper towel and reserve the bacon grease for later on in the recipe (see I told you this was full of calories!)
Prepare your baking sheet/dish by brushing on olive oil, spray with pam or even better spread around a little bacon grease 🙂
Once the potatoes are fork tender drain them and put them in a bowl. To the bowl add 2-3 Tbsp of the bacon fat. Mix until the potatoes are all nicely covered with bacon deliciousness. Now place the potatoes on your baking sheet/dish and sprinkle with salt and pepper. Pop this into the oven for 35 minutes. About 1/2 way through you will want to turn the potatoes over so they can brown evenly.
When the 35 minutes are up pull the potatoes out and reduce the oven temperature to 375 degrees. Add the remaining ingredients – the garlic, parsley, bacon and cheese. Give everything a nice toss until everything is nice and mixed up. Sprinkle with some more salt and pepper and then return the baking dish to the oven.
Bake for another 15 to 20 minutes until everything is nicely browned and the cheese is melted.
Eat as soon as possible because if you don’t someone else will!
Now if you are like me and like things a bit more crunchy, brown and caramelized then do not reduce the oven temperature for the second round of baking. Keep it at 425 degrees and everything will be a little bit more done – but I like it that way 🙂
Doesn’t this just look divine? It smells wonderful and tastes even better!
Variation: Sometimes instead of red potatoes I use a potato trio that my store has that is red, yukon and purple potatoes. I love the color these potatoes give. Plus sometimes if I have it I also add some green onion. Here is a picture of some I made just this weekend – yum!
If you would like to check out some other recipes using Gourmet Garden Herbs and Spices then check out these recipes:
Grilled Porkchops by Summer Scraps
Honey Cilantro Glazed Salmon by Cupcake Diaries
Curry Chicken Ginger Salad by Dessert Now Dinner Late
Tomato Basil Pasta by Housewife Eclectic
Creamy Lime Basil Pasta with Chicken by Clarks Condensed
Ratatouille by One Sweet Appetite
Cilantro Hummus by Among the Young
Fresh Homemade Guacamole by Mom Endeavors
If you have a yummy recipe using Gourmet Garden herbs and spices leave me your link and I will add it to the list!