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- Prep Time:
- 10 min
- Inactive Prep Time:
- hr min
- Cook Time:
- 1 hr 0 min
- Level:
- Easy
- Serves:
- 6 to 8 servings
Ingredients
6 to 8 large Yukon gold potatoes, cut into large chunks4 sprigs fresh rosemary
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
6 strips bacon, fried and crumbled
1/4 cup grated Parmesan
1/4 cup pine nuts, toasted
Directions
Preheat the oven to 375 degrees F.Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the
potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes
well to mix all the flavors and put them in the oven. Remove them after 30 minutes and
Copyright 2008 Television Food Network G.P., All Rights Reserved
toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. While hot, top with crumbed bacon, Parmesan and pine nuts. Serve
immediately.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 09/30/2008
© 2008 Scripps Networks, LLC. All Rights Reserved