Roast potatoes and sweet potatoes with bacon
These roast potatoes and sweet potatoes with bacon is a lovely side dish that fits in a festive menu. It goes well with poultry, game or pork – particularly suitable for turkey, pheasant and goose. Instead of rosemary you can use dried oregano or thyme. For a dairy-free version use olive oil, margarine or lard.
Ingredients
Method
- Parboil the potatoes, drain and set aside.
- Peel the sweet potatoes, then cut them into chunks. Smash the garlic cloves.
- Arrange both potatoes in a baking dish, tuck the garlic cloves between them, then crumble some butter/margarine over them. Season with salt.
- Roast for 15 minutes.
- Meanwhile, cut the bacon into cubes. Chop the rosemary leaves.
- Take the tray out of the oven, toss the potatoes, then scatter the rosemary and black pepper over them, then toss well.
- Scatter the bacon on top. Drizzle with some olive oil, if needed.
- Roast for another 15 minutes or so, until the bacon and the potatoes are crispy.
- Serve warm.