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Rosemary Potato Wedges

Source of Recipe


Adapted from "Cast Iron Cooking"






List of Ingredients



• 4 medium-size white or Yukon Gold potatoes (about 1-3/4 to 2 lbs. total)
  
• 4 strips bacon
  
• 3 Tbsp olive oil
  
• 2/3 cup finely chopped onion
  
• 3/4 tsp salt
  
• 1/4 tsp ground black pepper
  
• 1 Tbsp minced fresh rosemary
  






Instructions



1. Peel the potatoes and cut each in half lengthwise. Place in a steamer basket set over water at a low boil. Steam until tender, about 20 to 25 minutes. Remove the potatoes from the pan. When cool enough to handle, cut each potato half into 2 wedges.
   
   
2. Cook the bacon in a large (12-inch) cast-iron skillet over medium heat until crisp. Transfer the bacon to a paper towel-lined plate and drain off the fat. Pour the olive oil into the pan. Add the onion and saute about 5 minutes, until tender.
   
   
3. Then add the potato wedges, salt and pepper. Cook, stirring occasionally, until light golden brown, about 6 to 10 minutes. Add half of the rosemary after 5 minutes. Crumble the bacon and stir into the potatoes with the remaining rosemary. Cook for another minute and serve.
   
   Makes 4 servings.