Crispy Roast Potatoes and Bacon! so there's a big potato event coming up and everybody's looking for a
different there's a lot of potato events coming up there's always a potato event
coming up we were tasting latkes today at work um so this if you saw the potato
stacks recipe we did a little while ago this is kind of a mishmash between the
potato stacks recipe and so this potato is horizontal this is potato horizontal
and or and it's halfway between that and a tartiflette a French
tartiflette there's no cheese on top so it's not a tartiflette hmm very
good good you know potatoes mm-hmm um so here's how I made it so I start out in a
small pan and I melt some butter while the butter is gently melting in a mortar
and pestle I grind together thyme and garlic cloves once it was most of the
way ground together I put in some black pepper
and then I scraped that into the butter to allow the butter to take on the
flavor of the garlic and the thyme well that was steeping and the pan that
I was going to bake the potatoes in I fried up some bacon and when the bacon
was partially cooked I threw in some sliced onions don't cook the bacon too
far because it's going to bake again in the oven when the bacon and the onions
were fried to a level that I thought was pretty good I pulled them out of the pan
pulled the pan off the heat I pulled out the mandolin and started slicing
potatoes mandolins are dangerous use the guards don't slice off your finger
please pay attention and then started putting the sliced potatoes in arranging
them in a circle so that they're all standing up how challenging was that um
it wasn't too bad not too bad at all but I think what I would do is I sliced
these really thin and then halfway through I started slicing a little
thicker and I don't know which is better whether the thick or thin and so I just
sort of mix them up a little bit so it wasn't doesn't look like it's sliced
potatoes all in a circle it's sort of a mishmash once I got them all in put in
some black pepper I put the bacon and onions on top then I took the butter and
garlic herb mixture and put that on top as well and tried to push it in a little
bit so that the butter and the herbs and the bacon and the onions sort of get
down into the potatoes
through that in the oven and this is what you wind up so things that I've
learned I think I would work harder at pushing the bacon and the onions into
the potatoes yeah it's a few of the Merlot crispy on top I was actually
surprised you said there was time and all those flavors in it so I'm not
really getting those flavors mm-hmm I mean they're great I love potatoes so
you can't I can't I just it is very light
yeah the flavor from the thyme and the garlic is very light mm-hmm I was a
little afraid with the amount of butter because there was already bacon fat hmm
so I think I'm you know you could double the amount of butter and thyme and and
really baste it in so those are your second lesson or is that just as an
aside based on what I just said that says to be things that's the second
lesson okay so I push everything in a little bit more I probably slice them a
little thicker and I'd use more butter and thyme three lessons three lessons
and I will reflect those in the written recipe that is above below beside but
generally you know a great finish mm-hmm when the presentation is really nice too
and you get to serve it in the same dish that you cooked it it yeah yeah
everything cooks in the same pan well almost everything cool look sir
what's the Johnny