Oh my. That’s all I can say. My mouth waters just thinking about this dish. It’s so-o-o-o-o-o-o-o good. Seriously. It’s really, really good. I’m going to go out on a limb and say this is one of the best dishes I’ve shared. It’s that good. Honestly!
It’s simply roasted potatoes with onion and fennel. And, oh yeah, bacon. And bacon fat. Now, you know why it’s so darn good.
I watched Paula Deen make this dish and had to restrain myself from licking my television screen, which I’m pretty sure tastes pretty terrible. Instead, I ran to www.foodnetwork.com and bookmarked the recipe.
It makes an excellent side dish or substitution for hash browns for those mornings when you’re cooking a big fancy breakfast. And if you want to make it truly over the top, serve it with some caramelize onion dip from Trader Joe’s. I know not everyone has a Trader Joe’s in their town so you can substitute regular french onion dip or sour cream too.
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Roasted Fingerling Potatoes with Onion and Fennel
Adapted from Paula’s Best Dishes
- 1 (1-pound) bacon
- 3 pounds fingerling potatoes, halved lengthwise
- 2 fennel bulbs, thinly sliced
- 1 onion, thinly sliced
- 1 teaspoon thyme
- Kosher salt and freshly ground black pepper
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with heavy-duty aluminum foil.
- In a large skillet, cook bacon over medium-high heat until crispy. Remove bacon from pan, leaving as much grease in the pan as possible. Set bacon aside on paper towels.
- In a large bowl, combine potatoes, fennel, and onion. Add reserved bacon grease over potato mixture and mix gently.
- Stir in thyme and salt and pepper to taste.
- Spoon mixture in an even layer onto prepared baking sheet. Roast for 40 minutes. Stir occasionally or until potatoes are browned and tender.
- Top with crumbled bacon. Serve with sour cream or Trader Joe’s caramelized onion dip.