3 pounds red potatoes, washed and cut into 1” pieces
¼ cup extra virgin olive oil
3 cloves garlic, grated
2 tablespoons chopped fresh rosemary (about 3 sprigs)
2 tablespoons chopped fresh basil (about 8 large leaves)
1 teaspoon salt
12 ounces bacon or pancetta, cooked and cut into bite size
pieces
1 cup fresh grated Parmesan cheese
Preheat oven to 475°.
Lay potatoes on a baking sheet in a single layer. Set aside.
In a small bowl combine olive oil, garlic, rosemary, basil
and salt. Pour herb mixture over
potatoes and toss to coat. Place baking
sheet on the center rack in your oven for 20 minutes, turning once half way
during cooking time.
Remove from oven and sprinkle bacon and Parmesan over
top. Toss to combine and serve.
Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2012 The Slow Roasted Italian – All
rights reserved.
All recipes, photography and content are copyrighted by The Slow Roasted Italian and e3studios.com. No commercial use is authorized, without written consent from The Slow Roasted Italian and e3Studios.com. All rights reserved. The Slow Roasted Italian © 2011-2012.
All recipes, photography and content are copyrighted by The Slow Roasted Italian and e3studios.com. No commercial use is authorized, without written consent from The Slow Roasted Italian and e3Studios.com. All rights reserved. The Slow Roasted Italian © 2011-2012.
