Roasted Potatoes with Bacon, Onions & Sage

Mr. O-P recently had hip surgery. He is now home (Less than 48 hours after surgery, what's with that?!) struggling to get used to the aftermath and recovery, while I struggle to get used to him. It is no picnic. It's pretty much been food from the freezer, warmed in the microwave as I sway in front of it, mesmerized by the turntable, bleary-eyed, and weary from the exhaustion involved in being a caregiver. 

Last night I managed to pull together a meal with minimal effort that we both truly enjoyed. I made Slow Cooked Spicy Kielbasa, Caesar salad, and tried a new potato recipe using a fresh crop of fall harvest potatoes from Melissa's Produce, and fresh sage from my garden. 

"Unusual," he commented as I placed my carefully plated dishes before him, raising my heaviest of skillets over my head, poised to bean him if he said anything else. Fortunately for us both, he clarified by adding that it all looked both interesting and delicious, and then he proceeded to devour everything in record time including seconds!  Whew. Crisis and a prison sentence averted!

I found the potato recipe on epicurious.com, cut it waaaay back to accommodate us two, and found it remarkably tasty, a definite keeper, and perfect for the fall season. My guess is that most people only think of apples when they think of the fall harvest, but it's also potato and onion time, and the perfect opportunity to experiment with as many varieties of both as possible. This recipe would be great for a crowd and is certainly company worthy. 

Roasted Potatoes with Bacon, Onions & Sage

Bon Appétit, November 2009 by Josie Le Balch

1 pound thick-cut bacon slices, cut crosswise into 1/4" strips
5 pounds assorted baby potatoes, rinsed, dried, halved*
2 large red onions, cut into 1/2-inch cubes (about 4 cups)
3/4 cup 1/3-inch pieces torn fresh sage leaves (from about 2 bunches), divided
2 tablespoons (1/4 stick) butter, melted
Coarse kosher salt

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 4 tablespoons drippings from skillet.

Combine potatoes, onions, 1/2 cup torn sage leaves, melted butter, and reserved 4 tablespoons bacon drippings in very large bowl. Sprinkle generously with coarse salt and freshly ground black pepper. Toss to coat. Spread potato mixture evenly on 18x12x1-inch baking sheet. 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.

* I used Melissa's Peewee Ruby Gold, and Peewee Dutch Yellow varieties

This post is linked to:

Seasonal Sundays

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays