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Roasted Potatoes with Lardons

⏎ All Recipes

Roasted Potatoes with Lardons

Lardons are small bits or strips of slab bacon or pork fat that add rich, meaty flavor. The bits act almost as a condiment, but the rendered fat is also often used to flavor the other ingredients, as is the case with the potatoes below. Regular bacon may be used as a substitute, but slab bacon results in bits with more chewy heft.

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Directions

INGREDIENTS

  1. Preheat the oven to 425°F.
  2. Cook the bacon in a medium nonstick skillet over medium heat until browned, about 6-7 minutes. Transfer bacon with a slotted spoon to a plate covered with paper towel; reserve. Add the garlic to the skillet and cook, stirring often, until golden, about 1-2 minutes. Remove the garlic and discard. Place the potatoes in a bowl and pour the fat over them. Add the paprika, salt and pepper and toss well to coat the potatoes. Spread the potatoes in a single layer on a large rimmed baking sheet.
  3. Roast the potatoes, tossing every 10 minutes, until tender and browned, 30 minutes. Remove from the oven, stir in the reserved bacon and serve.

Ingredients

DIRECTIONS

  • 4 ounces smoked slab bacon, cut into 1-inch matchsticks
  • 5 garlic cloves, cracked
  • 2 pounds red creamer or small red potatoes, halved lengthwise
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Yield: 6-8 Servings