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Wednesday 11 June 2014

Oven roasted garlic and herb crispy potato wedges recipe.. bacon puts it over the top! Part 4 of Breakfast and brunch series!

So far in the Breakfast and Brunch series, we've covered...
Part one:  how to poach eggs and make Hollandaise sauce to make killer Eggs Benedict!
Part two: how to make the best customized pancakes! From chocolate, banana bread, carrot cake, lemon ricotta, tasty healthy and high fibre pancakes and more!
Part 3: how to make the best customized crisp and fluffy Belgium waffles!

And now, for some kick ass deliciously crispy on the outside and fluffy soft on the inside flavor packed oven roasted potatoes that H made killer with roasting it with bacon fat!!

Par boiling... or boiling the potatoes for a bit gives you lots of nice rough edges that will crisp up nicely in the oven... and cuts down on the prep time as boiling cooks potatoes a heck of a lot faster than simply roasting them.  You don't have to use bacon or bacon fat in this recipe, you can sub out the bacon fat with vegetable or olive oil...  but the bacon gives it a huge flavor boost.

-1 pound of potatoes - baby/russet/red/yellow.. whatever you have on hand, washed. You can peel or leave unpeeled - whatever you feel like.
-6 slices of bacon, cooked to a crisp with bacon fat reserved (optional)
-1 teaspoon minced fresh herbs: 2 rosemary sprigs or 2 sprigs of thyme or 3-4 leaves of basil or 2 sprigs of oregano; use 1/2 teaspoon if herbs are dried
-1 teaspoon granulated garlic
-1/2 teaspoon salt
-1/2 teaspoon freshly ground pepper
-1-2 garlic cloves minced
-2 Tablespoons vegetable or olive oil or bacon fat.. You can use a Misto sprayer to cut down on the calories if you're worried about using too much oil.

How to
1. Pre-heat oven to 400F (200 C)
2. Wash potatoes and boil them until just tender, 10-15 minutes, then cut into one inch cubes.  Don't worry about getting it perfect, the more exposed edges, the crispier the potato piece will be so you can "cube" it nilly willy. Meanwhile, in a pan over medium heat, cook the bacon until crispy, save the bacon fat if using
3. Drain the potatoes and toss them in an oven-safe pan (lined with foil or parchment paper for easy cleanup) with the bacon, bacon fat or oil (or spray lightly with oil), garlic and herbs. Season with salt and pepper.
4. Bake in the oven for about 20 to 25 minutes, stir the pan once or twice so that the potatoes are evenly browned and crispy!

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