This recipe, Roasted Potatoes with Bacon and Parmesan Crisps, was intended as a hot side dish for any time of the year.
But it’s also delicious room temperature or chilled. Since it doesn’t have mayonnaise, it’s good for a cookout or picnic food safety.
You also save the calories of the mayo.
We’re making it this weekend.
Instead of asking you to fry and crumble bacon, this recipe uses Hormel Real Bacon Crumbles (photo #2). It’s a great labor saver.
Thanks to the Idaho Potato Commission for this recipe.
Although the photo doesn’t show tri-color potatoes, get bag of mixed purple, red and white baby potatoes, or loose potatoes (baby potatoes are also called creamer potatoes—photo #3).
We couldn’t get hold of the Parm Crisps (photo #4), so we used a bit of crumbled Parmigiano-Reggiano.
Although we love Parmigiano-Reggiano, the recipe can stand on its own without any parm.
And you can serve it for any lunch or dinner as a side.
1. PREHEAT the oven to 400°F. Line a baking pan with foil.
2. SPREAD the halved potatoes, broccoli and bacon in an even layer in the pan.
3. WHISK together the olive oil, garlic powder, oregano, salt and pepper. Drizzle over the vegetables and stir to mix.
4. COVER with foil and bake for 30–45 minutes, or until potatoes are tender.
5. PLACE in a serving dish.