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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.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 5 potatoes
  • 2 sweet potatoes
  • 1 sprig of rosemary chopped
  • Butter or margarine
  • 2 rashes of smoked bacon cubed
  • 4 cloves of garlic smashed
  • Salt and freshly ground pepper
  • Olive oil

Method
 

  1. Parboil the potatoes, drain and set aside.
  2. Peel the sweet potatoes, then cut them into chunks. Smash the garlic cloves.
  3. Arrange both potatoes in a baking dish, tuck the garlic cloves between them, then crumble some butter/margarine over them. Season with salt.
  4. Roast for 15 minutes.
  5. Meanwhile, cut the bacon into cubes. Chop the rosemary leaves.
  6. Take the tray out of the oven, toss the potatoes, then scatter the rosemary and black pepper over them, then toss well.
  7. Scatter the bacon on top. Drizzle with some olive oil, if needed.
  8. Roast for another 15 minutes or so, until the bacon and the potatoes are crispy.
  9. Serve warm.