Thursday, November 1, 2012

Oven Roasted Tater Crunch

While I was excited about trying this vegetarian version of a bacon potato recipe I didn't really know what we were in for. My son will not eat anything on his plate once he catches a sight of this. Everything else goes by the wayside as he downs this and asks for more and more and more. My husband ignored the other items I had cooked and ate as many potatoes as he could without getting eyes from me to slow down. They both ate them for lunch the next day and the day after. I think we can call this a success since both my son and husband are big bacon fans and normally turn their nose up at veggie bacon.

  • evoo
  • veggie bacon
  • yukon gold small potatoes
  • 3 cloves chopped garlic
  • 1/2 cup parmigiana-romana cheese
  • salt
  • pepper
  1. Peel  potatoes
  2. Boil in water until fork tender (8-13 mins)
  3. Slice veggie bacon into small pieces
  4. Preheat oven to 425
  5. Cook bacon in pan in evoo until color changes but not crunchy yet (will cook more in oven)
  6. Prepare glass baking dish with evoo
  7. Once taters are cooled off cube and place on baking dish and sprinkle with salt and pepper
  8. Bake for 35 minutes (turning halfway through to evenly brown
  9. Reduce temp to 375 and sprinkle with parm, garlic, and bacon
  10. Bake an additional 10-20 minutes until parm is melted and bacon is crunchy
  11. Serve and ENJOY!


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