Roasted Fingerling Potatoes (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 (1-pound) package bacon, cut into 1/2-inch pieces |
3 pounds fingerling potatoes, halved lengthwise |
2 fennel bulbs, thinly sliced |
1 onion, thinly sliced |
kosher salt and freshly ground black pepper |
Directions:
1. Preheat oven to 450 degrees F. Line a rimmed baking sheet with heavy-duty aluminum foil.
2. In a large skillet, cook bacon over medium-high heat until crispy. Using a slotted spoon, remove bacon from pan, leaving as much grease in the pan as possible. Set bacon aside on paper towels.
3. In a large bowl, combine potatoes, fennel, and onion. Pour reserved bacon grease over potato mixture, tossing gently to coat. Add salt and pepper, to taste. Spoon mixture in an even layer onto prepared baking sheet. Roast for 40 minutes. Stir occasionally or until potatoes are browned and tender. Add reserved bacon, tossing gently to combine.
4. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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