Oven Roasted Rosemary Potatoes
By: Kecia’s Flavor Breakthrough
November 2, 2013
My husband is a sucker for potatoes… mashed, fried, you name it he loves them. They just get so boring sometimes so I have to find ways to rev them up! This side dish definitely was not boring and even my son had two helpings! Nice! A little time consuming but so full of flavor I don’t think you will mind.
- 1 ½ pounds baby yellow potatoes
- 3 cups chicken broth
- 4 slices bacon slightly frozen
- 1 yellow onion diced
- 1 tsp sugar
- 2 cloves garlic minced
- 2 sprigs rosemary leaves removed and chopped
- 1/3 cup olive oil divided
- Salt and pepper to taste
Preheat oven to 425 F Place potatoes and chicken broth in a sauce pan, making sure that potatoes are covered with broth; add more if they are not. Bring to a boil and simmer for 15 minutes until just fork tender, do not overcook.
Meanwhile dice bacon and cook in skillet over medium heat until it starts to crisp add 2 tablespoons olive oil and onion, cooking and stirring until onion becomes translucent, add sugar, continue to cook stirring occasionally until onion begins to caramelize, add garlic and cook an additional minute being careful not to burn the garlic, remove from heat. Remove potatoes from heat and fill pan with cold water, when cool cut potatoes into halves and quarters so the pieces are all roughly the same size. Place potatoes in a plastic zipper bag, add bacon/onion mixture, rosemary, salt, pepper and rest of olive oil, seal bag and shake until all potatoes are coated with oil and everything is incorporated. Put in a shallow baking dish and bake 45 minutes stirring once or twice to brown evenly.