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Hearty rosemary potatoes from the oven

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Ingredients for 4 servings:

  • 8 potatoes
  • 125 g bacon cubes
  • 2 shallots
  • 2 cloves garlic
  • 2 sprigs rosemary
  • 2 sprigs of thyme
  • some olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with bacon

Wash and quarter the potatoes, and arrange them in a baking dish. Sprinkle the bacon over the potatoes. Halve the shallots (without peeling them). Crack the unpeeled garlic cloves open with the flat of a knife and add them to the dish. Place the rosemary and thyme sprigs between the potatoes, drizzle with olive oil, and season with salt and pepper. Bake in a preheated oven at 200°C (400°F) on the middle rack for at least 30 minutes, until the edges are lightly browned. The baking time may vary depending on the thickness of the potato wedges. Serve with sour cream or other herb-flavored quark.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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