Red Potatoes Tossed in Roasted-Garlic Butter with Sage and Bacon
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- 12 large, whole, peeled garlic cloves
- 3 tablespoon(s) olive oil
- 3 tablespoon(s) butter room temperature
- 8 slice(s) bacon chopped
- 3 pound(s) 1- 1 1/2 inch-diameter red-skinned potatoes
- 4 teaspoon(s) dried rubbed sage
- Preheat oven to 400°F. Combine garlic and oil in small ovenproof dish; cover tightly with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Transfer garlic and oil to processor; add butter and process until almost smooth. Transfer garlic butter to small bowl.
- Sauté bacon in heavy large skillet over medium heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels to drain. (Garlic butter and bacon can be made 1 day ahead. Cover separately and chill. Bring garlic butter to room temperature before using.)
- Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain. Cool slightly. Cut potatoes in half; transfer to heavy large skillet. Add garlic butter, bacon, and dried sage and toss over medium-high heat until potatoes are heated through, about 6 minutes. Season to taste with salt and pepper. Transfer potatoes to bowl. Garnish with sage sprigs, if desired.
This recipe is a personal recipe added by 8stringfan and has not been tested or endorsed by MyRecipes.
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Red Potatoes Tossed in Roasted-Garlic Butter with Sage and Bacon Recipe at a Glance
- COURSE: Side Dishes/Vegetables