Double Baked Bacon Rosemary Potatoes
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit(s)
Russet Potato
Nutrition Values
Instructions
Peel potatoes, then cut into eighths. Combine potatoes, 2 tsp salt and enough water to cover (approx. 3-4 inches) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until slightly tender, 10-12 min.
While potatoes boil, strip rosemary from stem and roughly chop. Heat a medium non-stick pan over medium-high heat. When hot, add 2 tbsp oil, prosciutto, garlic and rosemary. Season with salt and pepper. Cook, stirring frequently, until fragrant and some fat has been rendered.
Drain potatoes in a colander, and lightly toss to chuff potatoes. Combine potatoes and cooked seasonings in a large bowl and toss to coat. Add potatoes to a parchment-lined baking sheet. Roast in the middle of oven until golden-brown, 25-30 min.
When potatoes are done and ready to serve, transfer to a large serving bowl.