If you’re anything like me, you’re often stymied by side dishes. It’s just so easy to do the same thing over and over again and just pop a potato into the oven for baking or steam a pot of fresh green beans. Fortunately I have a husband who is not only a scholar of periodicals (those of the 18th-century British variety), but also a collector of them (much to my occasional dismay, as he surely has every copy of Gourmet and Bon Appétit ever issued). In my moving them from place to place I’ll sit down and page through one or two; it was during one of these times that I found this recipe for roasted potatoes and was inspired. The fact that I grow sage, and had a couple of bags of Melissa’s potatoes on hand didn’t hurt either. And, really, who doesn’t like just about anything with bacon?
Roasted Potatoes with Bacon, Onions, and Sage
Bon Appétit November 2009
4 slices bacon, cut crosswise into 1/4-inch-thick strips
1 pound each Melissa's Ruby Gold Potatoes and Baby Dutch Yellow Potatoes, rinsed, dried, halved
1/2 of a large red onion, cut into 1/2-inch cubes
1 small bunch of fresh sage leaves, torn with reckless abandon, divided
2 tablespoons (1/4 stick) butter, melted
Freshly ground black pepper
Preheat oven to 375°F. Cook bacon in large skillet over medium heat until crisp and golden. Using slotted spoon, transfer bacon to paper towels to drain. Reserve 2 tablespoons drippings from skillet.
Combine potatoes, onions, 1/2 of the torn sage leaves, melted butter, and reserved bacon drippings in medium bowl. Sprinkle generously with coarse salt and freshly ground black pepper. Toss to coat. Spread potato mixture evenly on small-medium baking sheet (I used the one from our toaster oven). Roast 1 hour, stirring occasionally.
DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheet at room temperature.
Increase oven temperature to 400°F. Stir bacon into potato mixture and continue to roast until potatoes are tender and beginning to brown, about 15 minutes longer. Transfer mixture to large serving bowl. Season to taste with more coarse salt and freshly ground black pepper. Sprinkle with remaining torn sage leaves and serve.