Garlic-Roasted Baby Potatoes with Blue Cheese and Bacon
Baby potatoes oven-roasted with lots of garlic, then tossed with bits of crisp bacon and tangy blue cheese.
Ingredients
- 1-1/2 lbs baby potatoes, quartered
- 4 strips bacon, cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 6 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- 2 ounces blue cheese, crumbled (see notes)
Instructions
- Preheat the oven to 400°F
- Heat a heavy, oven-proof skillet over medium-high heat and add the bacon. Fry until crisp, drain on paper towels and set aside. Discard all but 1 tablespoon of the bacon fat.
- Add the olive oil to the pan along with the potatoes and sauté for 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute longer. Season with salt and pepper.
- Place the pan in the oven and roast until the potatoes are golden brown and tender, 12 to 15 minutes, stirring midway through the cooking time to ensure even cooking.
- Remove from the oven, add the bacon and adjust the seasoning as needed. Allow to cool for 2 to 3 minutes, then add the blue cheese and toss to combine. Serve immediately.
Tips for Making This Recipe
For best results, choose a good quality, creamy blue cheese. When you toss a creamy blue with the hot potatoes, it melts a little and coats the potatoes, adding extra flavor and a little richness to the dish.