Drippings
Description
These golden baby potatoes are roasted until perfectly crisp on the outside and tender on the inside, then tossed with smoky, crispy bacon and rich pan drippings for maximum flavor. Finished with garlic and smoked paprika, this dish is rustic, comforting, and irresistibly savory. It works beautifully as a side dish for roasted meats or as a hearty stand-alone comfort food that disappears fast.
Ingredients
2 lbs baby potatoes, halved
8 slices bacon, chopped
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon smoked paprika
Salt and black pepper, to taste
Optional garnish: fresh parsley or chives, chopped
Method of Preparation
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Place the halved baby potatoes in a large bowl.
Drizzle with olive oil, add smoked paprika, salt, and black pepper, and toss until well coated.
Spread the potatoes cut-side down on the prepared baking sheet. Roast for 25–30 minutes, or until golden and fork-tender.
While the potatoes roast, cook the chopped bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pan.
Add the minced garlic to the bacon drippings and sauté for 30–60 seconds, just until fragrant (do not let it burn).
Once the potatoes are done, transfer them directly into the skillet with the garlic and drippings. Toss gently to coat.
Add the crispy bacon back to the pan and stir everything together.
Taste and adjust seasoning if needed. Garnish with fresh herbs if desired and serve warm.