Herbed Red Potatoes with Onion and Bacon

Did your Mom ever make fried potatoes with onions? My mom would make potatoes and onions when the garden started producing.  This recipe is a take on that recipe.
The potatoes are large, smooth, red potatoes and 1016 onion is sweet.  I used rosemary and garlic from my
 herb beds with Sepay Groves Olive Oil.  Then some coarse kosher salt and fresh cracked pepper.  If that does not make you hungry, I used bacon and bacon drippings.  This is such a nice spring time side dish, I hope that you will try it!

3 slices of Bacon, uncooked
4 very large Red Potatoes, cut into 10 wedges, each
1/2 of a very large Sweet Onion or 1 medium Sweet Onion, cut into slices about the same thickness as the potato wedges
2 Tablespoons of coarsely chopped Rosemary
2 Tablespoons of minced Garlic
1 Tablespoon of Sepay Groves Olive Oil
Salt and Pepper

Preheat the oven to 450 degrees and place a roasting pan with slotted roasting rack or a cookie rack on top.  Place bacon on the rack and bake until the bacon is crisp.  Carefully remove the bacon and the the rack.  Chop the bacon. Set the bacon and the roasting pan with drippings aside. Reduce oven to 400 degrees.
Combine the potatoes, onion, rosemary, garlic, and olive oil together, then toss.  Season liberally with salt and pepper.  Put the potatoes and onion in the the roasting pan and toss with the bacon drippings.  Bake at 400 degrees for 30 to 35 minutes or until the potatoes are tender. Remove from the pan and add the chopped bacon and

Enjoy!

Deloris