Rosemary bacon and tomato frittata –Hey fam! If you’re looking to impress your guests or just treat yourself to something delicious, I’ve got a fantastic recipe for you—Rosemary and Bacon Potatoes! This dish brings together the rich flavors of crispy bacon and aromatic rosemary, making it the perfect side for any meal or just a tasty snack on its own. So, let’s get into it!
Rosemary and Bacon Potatoes
It’s simple, hearty, and super satisfying. You won’t be able to resist the savory aroma filling your kitchen!
Ingredients
- 2 lbs baby potatoes, halved
- 4 strips of bacon, chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper, to taste
- 1 clove garlic, minced (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, toss the halved potatoes with olive oil, rosemary, garlic, salt, and pepper, ensuring they are well-coated.
- Spread the seasoned potatoes evenly onto a baking sheet. Add the chopped bacon on top, spreading it out so it can crisp up nicely.
- Bake in the preheated oven for about 30-35 minutes, or until the potatoes are golden brown and fork-tender. Make sure to stir halfway through for even cooking!
- Once they’re done, take them out, let them cool a bit, and give everything a good toss.
- Serve them hot, maybe with extra rosemary on top for that fresh touch.
And there you have it! This Rosemary and Bacon Potatoes recipe is not just a side dish—it’s a star on its own! Perfect for family dinners, gatherings, or just when you’re craving something that hits the spot. Trust me; your taste buds are in for a treat!
Enjoy cooking, and most importantly, enjoy eating! Happy munching!