The ingredients:
- 4-6 cups chopped red-skin potatoes**
- 5-6 slices of bacon, cooked***
- 1 diced onion
- 1-2 tbsp olive oil or bacon grease
- 2 tbsps rosemary****
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp pepper
**But if you don't have those, any other type of potato is fine.
***We'll discuss cooking methods below.
****Fresh rosemary is best--you can even garnish the finished dish with it--but dried works, too.
How to make it:
- First of all, you're going to need to get your hands on some cooked bacon. (I recommend cooking it in the oven; no spatters of grease all over the stove and countertop (and your arms!), and way less chance of burning it. Preheat your oven to 350, and line a baking sheet with foil. Lay your bacon out in a single layer. Bake for about 20-30 minutes, or until done. Take the pan out of the oven, and very carefully tilt it into a bowl or cup, so all of the grease runs down into the bowl/cup. Lay some paper towels on a plate, and place the bacon on the plate so they can cool and have the rest of the excess grease be absorbed. Once cooled, crumble.) OR if you're one of those people who can cook bacon in a skillet, then do it the way you know best! The upshot is, cook that bacon and get it ready!
- Preheat the oven to 400 degrees. Line the baking skeet with the parchment paper.
- Take the large bowl and combine the potatoes, onions, and seasonings in it. Mix in either olive oil or the bacon grease, depending on the flavor you're going for (or depending on how meaty you want it to be!). Stir until the potatoes are completely covered.
- Place the potatoes in a single layer on the baking dish, and bake for about 40 minutes, Halfway through, stir the potatoes around a bit.
- Once crispy and golden brown, take out of the oven and garnish with the bacon.
