Red Potatoes Tossed In Roasted-Garlic Butter, Sage, Bacon

Recipe Ingredients

12 cups	2844ml	Garlic cloves - peeled (large)
3 tablespoons	45ml	Olive oil
3 tablespoons	45ml	Butter - room temperature
8		Bacon slices - chopped
3 lbs	1362g / 48oz	Red-skinned potatoes - (1" to 1/2" dia)
4 teaspoons	20ml	Dried rubbed sage
		Fresh sage sprigs - (optional)

Recipe Instructions

Preheat oven to 400 degrees. Combine garlic and oil in small ovenproof dish; cover tightly with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Transfer garlic and oil to processor; add butter and process until almost smooth. Transfer garlic butter to small bowl.

Saute bacon in heavy large skillet over medium heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels to drain. (Garlic butter and bacon can be made 1 day ahead. Cover separately and chill. Bring garlic butter to room temperature before using.)

Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain. Cool slightly. Cut potatoes in half; transfer to heavy large skillet. Add garlic butter, bacon, and dried sage and toss over medium-high heat until potatoes are heated through, about 6 minutes. Season to taste with salt and pepper. Transfer potatoes to bowl. Garnish with sage sprigs, if desired.

This recipe yields 8 servings.

Source:
Bon Appetit, November 2002

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