Roasted Potatoes with Bacon and Gorgonzola

August 14, 2011 § 1 Comment

Roasted Potatoes with Bacon and Gorgonzola

If you are like me, I’m always looking for new ways to prepare old, boring ingredients.  This is a perfect, jazzed up recipe for plain roasted potatoes. 

It truly doesn’t get much better than these potatoes.  The crispness of the potatoes and bacon with the creaminess of the gorgonzola cheese…Oh man!  TRUE HEAVEN!  Best of all, so simple.

I fed this to my group of picky eaters and they all went for seconds of this one.  It was loved by all except the 6-year-old.  I don’t take his judgement personally though.  His palate will develop and once it does, he’ll be glad I have this one in my recipe box. 

One thing I’d like to point out: If by some off-chance you actually have any leftovers of this dish, it goes great on a salad.  Yes, sounds weird I know but believe me, it is so good.

  • 3 lbs. small red, purple and gold potatoes, washed and quartered
  • 2 slices bacon, chopped and uncooked
  • 2 green onions, chopped
  • 1/4 cup Italian parsley, chopped
  • 1 oz. crumbled gorgonzola cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1 tablespoon canola oil

Preheat oven to 400 degrees.   Pour canola oil onto large cookie sheet.  Place washed and quartered potatoes onto the prepared cookie sheet.   Season with salt and pepper and toss on sheet.  Place into oven and let cook for 15 minutes.  After 15 minutes, toss potatoes and add the chopped bacon.  Cook another 15 minutes.  Remove and let stand for 5 minutes.  Transfer to a serving dish.  Sprinkle green onion, parsley and gorgonzola over the top and serve.

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