Crisp Potato and Bacon Casserole
Vicki Butts (lazyme)
A special note for my friend Lynn -
You don't have to use the rosemary - pick an herb that you do like. lol.
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- 1 1/2 lb
- boiling potatoes (2-3)
- 2 tsp
- olive oil
- 1 tsp
- rosemary, finely chopped
- 1/2 tsp
- 1/4 tsp
- 5 slice
- bacon, cut into 1-inch pieces
1Put oven rack in middle position and preheat oven to 450F.
2Peel potatoes and cut into 3/4-inch cubes.
3Transfer potatoes to a 2 1/2-quart shallow baking dish and toss with oil, rosemary, salt, and pepper.
4Arrange potatoes in 1 layer and scatter bacon on top.
5Bake until bacon is crisp and potatoes are cooked through and golden around edges, about 35 minutes.
6Loosen potatoes with a metal spatula before removing from dish.