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)