Ingredients

The following ingredients have 4 Servings
  • 6 slices bacon
  • 1½ pounds small red potatoes like Red Bliss (halved)
  • 1 medium head garlic (cloves separated but not peeled)
  • 1 medium yellow onion (peeled and cut into 1-inch wedges through root end.)
  • Kosher salt
  • Freshly ground black pepper
  • 1½ teaspoons dried thyme

Instruction

  • Adjust an oven rack to lower-middle position and heat oven to 450°F. Place the bacon on a large, rimmed baking sheet and set it in the oven. Cook bacon just until browned and crisped about 10 minutes. Remove the bacon from the oven and cut-up or crumble it; Set aside. Remove all except 2 tablespoons bacon fat from the pan.
  • Reduce oven temperature to 400°F.
  • Place potatoes, garlic cloves and sliced onion onto the baking sheet, and toss with the bacon fat. Sprinkle vegetables with dried thyme and season liberally with salt and black pepper. Turn the potato halves cut-side-down, and separate the vegetables so there is no crowding.
  • Roast, shaking the pan every 15 minutes, and continue cooking until vegetables are tender and caramelized.
  • Taste, and if needed, season with salt & pepper.
  • Garnish with the crumbled bacon.
  • This dish can be served hot or at room temperature. Enjoy!