You may also like
Ingredients
- 10 slices bacon (can use more)
- 5 large yukon gold potatoes, unpeeled and cut lengthwise into 4 large wedges
- 3 medium onions, cut into 4 wedges
- 20 garlic cloves, peeled (or to taste, about 2 large heads, separated and peeled)
- 3 teaspoons dried thyme (or to taste, rubbed between fingers to release the flavor)
- salt and black pepper (I use seasoning salt)
Method
- Set oven to 425°F.
- Prepare a large roasting pan.
- In the roasting pan cook the bacon in the oven until crisp (this should take about 10 minutes) remove from the roaster and crumble, then set aside to a plate to cool slightly (DO NOT drain the bacon fat, leave in the roaster).
- Place the potato wedges skin-side down in the roasting pan; toss to coat in the bacon fat (you can also add in some oil if it seems too dry).
- Add in onion wedges (the onion wedges will separate).
- Sprinkle the peeled garlic cloves in the pan around the potatoes and onions.
- Sprinkle the veggies with rubbed thyme, salt and pepper.
- Roast uncovered for about 40-45 minutes, or until the potato wedges are fork-tender and browned.
- Before serving sprinkle with crumbled bacon and season with more salt and pepper if desired).
