Roasted Oregon Fingerling Potato Klamath Style

Menu Part: 
Side Dish
Cuisine Type: 
50 servings

Smoky bacon, crushed garlic, fresh rosemary and olive oil make these potatoes something special.


16 lb. fingerling potatoes, whole or cut lengthwise
1 cup olive oil
2 cups smoky bacon, cooked, chopped
1 cup crushed garlic
½ cup fresh rosemary
Kosher salt to taste
Black pepper to taste
2 cups barbecue sauce (optional)
3 cups chopped parsley


1. Toss potatoes in olive oil, garlic, rosemary, bacon salt and pepper.

2. Roast at 400°F for 30 to 45 minutes. Turn potatoes halfway through and add barbecue sauce. Toss with parsley to finish.

Recipe by Leif Benson (Chef, manager Oregon Potato Commission)

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