Serves 4
50 min
Oven Roasted Potato Wedges with Bacon Grease
Recipe GLPR7fb6816b01b5f2
Crispy oven-roasted potato wedges made from red bliss potatoes, cooked in rendered bacon grease and topped with fresh chives. This simple yet flavorful side dish features quality thick-cut bacon for rich, savory depth. The potatoes develop a golden, crispy exterior while staying tender inside, making it a perfect accompaniment to any main course.
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Ingredients
1 pound red bliss or new potatoes
2 slices thick-cut bacon
Salt to taste
Fresh ground black pepper to taste
1 tablespoon fresh chives, minced
Directions
Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly oil it.
Dice the thick-cut bacon into small pieces and place them in a large skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 8 to 10 minutes. Using a slotted spoon, transfer the cooked bacon pieces to a paper towel-lined plate, reserving the bacon grease in the skillet.
Rinse the potatoes under cold water and pat them dry with paper towels. Cut each potato into wedges by slicing them lengthwise, keeping the skins intact for texture and nutrients.
Add the potato wedges to the warm bacon grease in the skillet, tossing gently to coat all sides evenly with the fat. Season generously with salt and fresh ground black pepper.
Arrange the coated potato wedges in a single layer on the prepared baking sheet, skin-side down. Roast in the preheated 400°F oven for 25 to 30 minutes, or until golden brown and the flesh is tender when pierced with a fork.
Remove the potato wedges from the oven and transfer to a serving dish. Top with the reserved crispy bacon pieces and garnish with fresh minced chives. Serve immediately while still hot and crispy.
