Roasted Potatoes with Onion, Bacon, and Thyme

Name: Roasted Potatoes with Onion, Bacon, and Thyme
Yield: Serves 4
Ingredients: 5 slices, bacon; 1 medium head, garlic; 1 1/2 pounds, all-purpose potatoes, peeled and cut into 1 1/4-inch pieces; 1 , medium onion, peeled and cut into one-inch to one and one-quarter-inch wedges through the root end; 1 teaspoons, dried thyme (crumbled)

Side Dishes
Potatoes
Pork
Vegetables
Easter

Appears in Cook's Illustrated January/February 1994

Roasting concentrates the flavor and caramelizes the exterior of root vegetables such as parsnips, carrots, potatoes, onions, and turnips.

SERVES 4

TIME 1¼ hours

Roasted Potatoes with Onion, Bacon, and Thyme

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