Crispy Potatoes with Bacon, Gremolata & Lemon Yogurt

Yield: 4-6 Servings

Crispy Potatoes with Bacon, Gremolata & Lemon Yogurt

Prep time: 1 H & 25 MCook time: 50 MinTotal time: 2 H & 15 M
Crispy roasted potatoes, the kind that are gorgeous golden brown on the outside and creamyon the inside, are easy to make at home. And dressed up with a little garlic and herb tingedgremolata sauce, crispy bacon and tangy lemon yogurt. While these potatoes are a dinner-time favorite, served alongside roast chicken they are just as popular at brunch. Oven-roastedpotatoes are a comforting classic that is easy to master. With the addition of cripsy bacon andlemony logurt you are sure to impress you dinner guests.

Ingredients

Potatoes
  • 2 1/2 lbs Fingerling potatoes cut in half
  • 1/4 cup Olive oil, duck fat, pork fat or butter
  • 2 tsp Sea salt
  • Bunch of Thyme, Garlic Clove, Bay leaf
  • 1 lb Thick cut Bacon - Cut into Lardons
Lemon Yogurt
  • 1 cup Greek Yogurt
  • 2 Tbs Olive Oil
  • Juice of 1 lemon
  • Salt & Pepper to taste
Gremolata
  • 1 Bunch Parsley
  • Zest of 2 Lemon
  • 1 Tbs Olive oil
  • 1 finely gratedGarlic Clove
  • Salt & Pepper to taste

Instructions

  1. 1. In a large bowl of water soak potatoes for 1-2 hours. Drain potatoes and add to a large pot of boiling salted water, add thyme, garlic, and bayleaf to water. Boil for 5 minutes chec-king periodically. Potatoes should not be mushy, just barely tender once pierced with a fork.
  2. Drain potatoes and toss in a bowl with oil/fat and salt and bacon lardons (or matchstickcut). Spread evenly open side down on an unlined bakingsheet.
  3. Preheat oven to 400 degrees. Set potatoes on center rack and roast for 40 minutes or until bottoms are brown and crispy.
  4. For the Lemon Yogurt Place all ingredients into a small mixing bowl and whisk until thoroughly blended.
  5. For the Gremolata Prep the parsley: Remove the leaves from yhe parsley — enough to make 1 cup when very loosely packed. Chop the parsley with a chef knife until it is nearly finelychopped. It should be less than 1/2 cup.
  6. Using a Microplaneor fine-toothed grater, grate the garlic clove over the parsley. Using the same grater, grate just the zest from the two lemons on top of the garlic. Mix all ingredients together and set aside.
  7. Plating - Using a rectangulat platter - smear te lemon yogurt onto the platter, covering main space. Arrange the potaties and bacon in a haphazordly way on top of the yogurt. Sprinkle with the gremolata and serve.
 
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