Roasted Potatoes w Bacon and Peas
by Gina Jantzen

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Source: Fine Cooking, Issue 120, pp 56-57
Course: Sides
Cuisine: American
Food Group: Vegetable
Serves: 4


4 slices thick-cut bacon, cut crosswise into 1/4-inch strips
1 pound(s) baby potatoes (any color; golf-ball size), quartered
6 medium cipolline onions (8 oz), peeled and quartered, or 1-3/4 cup (8 oz.) thawed pearl onions
Kosher salt and freshly ground black pepper
1 cup(s) thawed frozen peas
1/2 teaspoon(s) minced fresh thyme

 Position a rack in the center of the oven and heat the oven to 375°F.

Put the bacon in a heavy-duty 10- to 12-inch ovenproof skillet with 1 Tbs. water and set the skillet over medium high heat. Once the water evaporates, stir constantly until the bacon is crisp, about 6 minutes total. With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain; reserve the fat in the skillet.

Heat the reserved bacon fat in the skillet over medium heat. Add the potatoes in a single layer and cook, undisturbed, for 1 minute. Stir the potatoes once, and then add the onions and bacon. Cook, undisturbed, for 1 minute. Stir to coat the onions with the fat, and then season with 1/2 tsp. salt and 1/4 tsp. pepper. Transfer the skillet to the oven and roast until the potatoes are tender, about 25 minutes. Stir in the peas and thyme to heat through, season to taste with salt and pepper, and keep warm.