As an awkward adolescent I was many things.
I owned a handful of silk shirts—purple was my favorite—and I layered paisley vests over them. It felt stylish for the 80s and 90s.
I was a devoted fan of Elizabeth and Jessica Wakefield and likely planned entire imaginary lives around them.
I hoarded spiral-bound notebooks and filled them with tween novels about porch swings, hidden lakes, and boys named Todd in rolled-up jean shorts.
I went through three consecutive perms. My mom once told someone I looked like Roseanne Barr with that hair, which was hardly the compliment I hoped for.
And I loved potatoes. I was a true potato fanatic. If you’d asked my 14-year-old self what my favorite food was, I would have said potatoes—mostly mashed, baked with butter, salt and pepper, or in a casserole topped with potato chips. Those dishes blew my pubescent mind.
Did casseroles topped with potato chips ever really go out of style? They should not have.
Then one school lunch changed everything. I remember the menu listed “parsley potatoes” on a coral-colored sheet my mom had taped to the cabinet. I was thrilled—potatoes for lunch!—but those potatoes were the most disappointing thing I’d ever eaten: mealy, cold, and flavorless. The parsley didn’t help; I’ve always had a long list of green things I avoid.
That lunch killed my potato obsession for a while. I did come back around to them eventually, but they never reclaimed the top spot on my favorites list—until recently.
‘Til now.
When I shared some weekend photos on Instagram I posted a picture of these potatoes my uncle makes. They were so delicious I had to shout about them. I recreated them the next day because I couldn’t wait another minute. We served them with roast chicken and they were perfect.
Hello potatoes—you complete me again. My hair’s better this time around, too.
Roasted Potatoes with Bacon, Gorgonzola, Cilantro and Other Stuff
Leave a Review »
Ingredients
- 3 pounds baby Yukon Gold potatoes, quartered or halved
- 2 slices uncooked bacon, chopped (Canadian bacon works too)
- 1/2 Vidalia onion, chopped
- 1 teaspoon olive oil
- 2-3 ounces gorgonzola cheese, crumbled (sub cheddar if you prefer)
- 3 tablespoons chopped chives
- 2 green onions, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- salt and pepper
Instructions
-
Preheat the oven to 400°F. Line a baking sheet with aluminum foil and spray with non-stick spray.
-
In a large bowl, combine the potatoes and chopped onion. Drizzle with a teaspoon of olive oil (use only a little—the bacon will release fat while roasting), season with salt and pepper, and toss to coat. Spread the potatoes on the prepared baking sheet and sprinkle the chopped bacon over them. Roast for 15 minutes, flip the potatoes, roast another 15 minutes, then flip once more and roast an additional 15 minutes. The bacon should be crisp.
-
Remove from the oven and immediately sprinkle the hot potatoes with crumbled gorgonzola. Let them rest for about 5 minutes, then top with chives, green onions, cilantro, and parsley. Serve right from the baking sheet to enjoy the gooey cheese.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo of your recipe to the Facebook page.
I appreciate you so much!
Oh—to be a speck of parsley on that plate of deliciousness.