Roasted Potatoes with Red Peppers, Garlic, and Bacon

Roasting potatoes and veggies is one of my favorite ways to cook them, aside from grilling. The flavors gets concentrated and the outside gets crispy, just the thought of it makes my mouth water! I am so happy that I finally learned to love vegetables. I am sad it took me so long, I was missing out on so much! Of course if you throw a little bacon in there it doesn’t hurt either right? But like I say, everything in moderation so as long as you aren’t eating bacon with every meal (which I sooo could) you are doing fine. 
This night was one of those refrigerator clean out meals. Find a protein, find a side, and awaaaaay we gooooo! Those kinds of nights used to scare the bejeeezus out of me. I used to get frazzled “Oh no, no recipe? What the heck am I going to make? Aaaahhhhhh someone call Domino’s!!!” But now I embrace te challenge of coming up with something off the cuff. The other night I grabbed odds and ends out of the fridge that needed to be used up. I ended up making chicken in herbed rice pilaf with red peppers and peas and added a bit of leftover marscapone cheese at end. Who knew creamy rice pilaf would be so good? Plus WALA no leftovers!! I love it when nothing goes to waste!!

One thing I know I can never go wrong serving here is potatoes. When my father was alive he would be happy to just make a meal out of those. Whenever he wasn’t so sure about what was on the menu and if he would like it, he would ask
Dad – Are you making potatoes
Me – Yes Dad
Dad – Oh good, at least I know I will have something to eat
Me – Thanks for the vote of confidence Dad
Dad – Well hell a guinea pig needs to eat something right?
Me – Ya Dad, don’t you have a wheel to run in somewhere?
Dad – Yup you are mine, a total smart ass!
Me – Love you too Dad
I miss my Dad!!

Roasted Potatoes with Red Peppers, Garlic, and Bacon
2 pound baby Yukon gold potatoes, cut into quarters
1 small red bell pepper, chopped
8 cloves of garlic, minced
8 slices of bacon, chopped
2 shallots, chopped
Kosher salt,
1/4 cup flat-leaf parsley leaves, chopped
Preheat oven to 375 degrees F.
In a large skillet, cook chopped bacon over medium high heat until it begins to crisp. Use a slotted spoon to remove it from the skillet and set aside on a paper towel lined plate. Allow the bacon fat to cool a bit
In a large bowl, toss the potatoes, red pepper, garlic, shallots, and bacon fat. Season with salt and pepper to taste. Spread the mixture on a rimmed baking sheet lined with foil. Place in the oven and bake for 30 to 40 minutes, turning the mixture once halfway through. 
Remove from the oven, top with chopped bacon and parsley.


About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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