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.

By Marge Perry & David Bonom

Yield: 6-8 Servings
Course: Side Dish

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

Directions

INGREDIENTS

Preheat the oven to 425°F.
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.
Roast the potatoes, tossing every 10 minutes, until tender and browned, 30 minutes. Remove from the oven, stir in the reserved bacon and serve.