Description
A flavorful side dish of roasted red potatoes combined with crispy bacon, caramelized onions, and aromatic garlic, seasoned with dried thyme and black pepper. Perfect for serving warm or at room temperature, this recipe delivers a comforting, savory complement to any meal.
Ingredients
Scale
Meat
- 6 slices bacon
Vegetables
- 1½ pounds small red potatoes like Red Bliss, halved
- 1 medium head garlic, cloves separated but unpeeled
- 1 medium yellow onion, peeled and cut into 1-inch wedges through root end
Seasonings
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1½ teaspoons dried thyme
Instructions
- Preheat and Cook Bacon: Adjust an oven rack to the lower-middle position and preheat the oven to 450°F. Place the bacon slices on a large, rimmed baking sheet and bake until browned and crispy, about 10 minutes. Remove the bacon from the oven, crumble or cut it into pieces, and set aside. Remove all but 2 tablespoons of the bacon fat from the pan.
- Reduce Oven Temperature: Lower the oven temperature to 400°F to prepare for roasting the vegetables.
- Prepare Vegetables: Toss the halved potatoes, separated garlic cloves (unpeeled), and onion wedges on the baking sheet with the reserved 2 tablespoons of bacon fat. Sprinkle the mixture with dried thyme and season liberally with kosher salt and freshly ground black pepper. Arrange the potato halves cut-side down and spread the vegetables evenly to avoid crowding.
- Roast Vegetables: Roast the potatoes, garlic, and onions in the oven, shaking the pan gently every 15 minutes to ensure even cooking and caramelization. Continue roasting until the vegetables are tender and nicely browned, approximately 45-50 minutes.
- Season and Taste: Remove the vegetables from the oven and taste them. Adjust the seasoning with additional salt and freshly ground black pepper if needed.
- Garnish with Bacon: Sprinkle the crumbled bacon over the roasted vegetables for added texture and smoky flavor.
- Serve: This dish can be enjoyed hot straight from the oven or served at room temperature as a delicious side dish.
Notes
- Keep the garlic cloves unpeeled to roast them gently and avoid burning; the skin softens during cooking and imparts a mild garlic flavor.
- Shaking the pan every 15 minutes helps to achieve even roasting and prevents the vegetables from sticking or burning.
- Cutting potatoes cut-side down gives a nice caramelized surface and enhances texture and flavor.
- Using bacon fat adds depth and richness to the vegetables; make sure to reserve 2 tablespoons before discarding the rest of the fat.
- Adjust seasoning at the end since the bacon adds saltiness to the dish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
