Garlic Rosemary Potatoes
Yukon gold potatoes - 6 to 8 large
Onion - 1 medium sized
Garlic - 4 cloves
Fresh rosemary - 4 sprigs
Kosher salt
Black pepper - freshly ground
Extra-virgin olive oil
Bacon - 6 strips
Gorgonzola cheese - 1/4 cup
Preheat oven to 375 degrees.
Heat large skillet to medium high, fry bacon until well
done, drain on paper towel and set aside. Reheat pan, add olive oil and saute
onion. Put the potatoes into pan with garlic.
Next, tear the rosemary and scatter it over the potatoes;
season them with salt and pepper and drizzle with olive oil. Toss the potatoes
well to mix all the flavors and continue cooking for 20 minutes.
Next, put them in the oven and remove after 30 minutes and
toss them again. Continue to roast them until they are browned and cooked
through, about 10-15 minutes more. While hot, top with crumbled bacon,
Gorgonzola. Toss and serve immediately.