- Servings : 6
- Cook Time : 1:10 h
- Ready In : 1:10 h
- 1.3kg potatoes
- 170g streaky bacon
- 2 tbsps olive oil
- 1⁄4 tsp black pepper
- 2 garlic cloves, finely chopped
- 3 tbsps fresh rosemary
Preheat oven to 220°C with rack in lowest position.
Wash and cut the potatoes into wedges. Cover with cold water and bring them to a boil. Add 1 tablespoon of salt and cook for 12-15 minutes until potatoes can be pierced smoothly with a knife. Don’t overcook; they should not crumble. Drain and set aside.
Cut the bacon rashers in half lengthwise, than cut crosswise into 11⁄2 cm pieces. Cook bacon over medium heat, until cooked through but not crispy. Drain on paper towels, saving bacon fat for later.
Brush the bottom of a baking pan with oil and half of reserved bacon fat. Place the potatoes in the baking pan. Sprinkle with salt and pepper. Bake until bottom of potatoes turns golden, 35-40 minutes.
Reduce temperature to 165°C. Remove the potatoes from the oven and ip them over. Sprinkle with the bacon, chopped garlic, rosemary and drizzle with rest of the bacon fat. Place potatoes back in the oven and bake for another 15 minutes.