Double Baked Bacon Rosemary Potatoes
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
4 pièce(s)
Pomme de terre Russet
Informations nutritionnelles
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.