Roasted Potatoes To Change Your Life.
As an awkward adolescent I was many, many things.
I was the proud owner of many silk shirts. Purple being my favorite. Paisley vests too… they went over top of the shirts. It was nice. For the 80s and 90s.
An avid, obsessive fan of Elizabeth and Jessica Wakefield. I may or may not have planned my entire life around theirs.
A spiral-bound notebook hoarder, in which I would write tons of tween novels involving porch swings and hidden lakes and boys named Todd who wore rolled-up jean shorts.
The owner or three consecutive horrific perms. I know I’ve told you this 8 billion times, but I’m gonna tell you again: my mom told someone I looked like Roseanne Barr with that hair. Uhh… pretty sure that is not a compliment.
Know what else I was? A potato lover. I was a PO-TA-TO freak. Loved ’em. I mean… really loved them. If you asked my 14-year old self what my favorite food was, I’d tell you potatoes. Back then I really only ate them mashed, baked with butter, salt and pepper, and in a casserole that my mom topped with potato chips… and they rocked my pubescent world.
Then again… what casserole with potato chips wouldn’t rock someone’s world? Really… did we really stop serving those?
So you know… I loved these potatoes until I ate a school lunch one day. Not even joking, it scarred me. I remember seeing ‘parsley potatoes’ marked on the coral-colored paper that my mom had sticky-tacked to one of the kitchen cabinet doors. Score one for me and my hideous hair! Potatoes for lunch… I hadn’t been this excited since tye-dyed fruit roll ups were invented.
Too bad they were the most disgusting food to ever cross my lips. True story. They were mealy and cold and flavorless and that parsley? Ugh. Add that to the list of green things I won’t touch with a 10-foot pole.
And that there ended my love affair with potatoes. A repulsive school lunch… a sad day. Eventually I started to love them again, but they’ve never topped my favorite-foods like they once did.
When I shared my Instagram-obsessed weekend fun with you on Sunday, I included a lil’ pic of these potatoes that my uncle made. THEY WERE SO DARN DELICIOUS. I had to scream that. Otherwise you might not get the point. I made them yesterday because I couldn’t stand one more day without them. We had them with roast chicken… mmmmmm.
Hello potatoes… you complete me… again. Except this time my hair looks better.
Roasted Potatoes with Bacon, Gorgonzola, Cilantro and Other Stuff
- 3 pounds baby yukon gold potatoes, quartered or halved
- 2 slices of uncooked bacon, chopped (he used canadian bacon, I didn’t have that on hand)
- 1/2 vidalia onion, chopped
- 1 teaspoon olive oil
- 2-3 ounces of gorgonzola cheese, crumbled (you can sub cheddar if you don’t like blue)
- 3 tablespoons chopped chives
- 2 green onions, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- salt and pepper
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with non-stick spray.
- Add potatoes and onions to a large bowl and drizzle with a teaspoon of olive oil (do not use more as the bacon will release fat when cooking) and a bit of salt and pepper. Toss with your hands and try to coat most of the potatoes. Lay them on the baking sheet and top with chopped bacon. Bake for 15 minutes, flip, and bake for 15 more. Flip one more time and cook for 15 minutes longer. Bacon should be crisp at this point.
- Remove potatoes from oven and immediately sprinkle on crumbled gorgonzola. Let potatoes sit and cool for 5 minutes, then top with chives, green onions, cilantro and parsley. Serve right off the baking sheet so you don’t lose any gooey cheese.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Oh… to be a speck of parsley on that plate of deliciousness. [/donotprint]
181 Comments on “Roasted Potatoes To Change Your Life.”
I love roasted veggies. Your potatoes look wonderful. Well done.
Yum! I made a blue potato bake with gorgonzola sauce tonight but this is a great lighter gorgonzola/potato option, I can’t wait to try it!
These potatoes look so delicious….and made with such fresh ingredients. great pictures too!
Ahhhhh, those Sweet Valley girls :-) I wanted to be them.
How in any semblance of sanity could ANYONE compare you to that Roseanne Barr thing? I would ask them what I had done to them to make them hate me that much! I dont have your figure, and on my horrendous days, I still look better than she(?) Does on the best! I apologise on their behalf…
What a great post and recipe!! How funny–to have those composition books filled with your own writing (hidden lakes and Todd)! Love it. Anyway, I just got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!
P.S. You’re waaay too cool to be anything close to Rosanne Barr!!! Just saying…
Love, love, love all of your recipes. I’m going to make this tonight and I can’t wait!
P.S. It looks like there is a reflection in the fork on the second to last picture. I just happened to notice it as I was admiring this recipe…Did anyone else notice? Too funny :)
I just saw that! So funny
I LOVE blue cheese, but my family doesn’t (FAIL). So I wondered if I could substitute feta?
“He’s so fluffy I’m gonna die!” Is from Despicable Me. I run around screaming that even if there is nothing fluffy around. lol I love that movie, It’s on of my favs. :)
The only way this changed my life is that it cost me money because I ran right out and bought the ingredients.
I am so tired of Blog recipes just not working. Second, and my oven is very accurate, I roasted these for 20 mins. and then 25 as the potatoes were simply not tender. I used tiny Yukon God that were quartered. When done, the potatoes were not crispy, probably because of the Vidalias. These were NOT delicious. Just a mess of potatoes with gorgonzola on top. Do better next time please?
I’m not quite sure I understand this part – did you roast them for 45 minutes total or just 25? It is nearly impossible for very small potato quarters to NOT be tender after 45 minutes in a 400 degree oven. Have you actually measured your oven temperature with a thermometer? If not I would suggest doing so. Were your onions chopped as the recipe calls for? After 45 minutes, my onions were completely caramelized. Many people made these yesterday and absolutely loved them. Not sure what else to tell you – but I don’t think I need to “do better” judging by the amount of people who try my recipes and enjoy them.
Ellie are you kidding me? How does one mess up POTATOES? You obviously didn’t really try this recipe and you’re just Internet trolling. These were seriously the best roasted potatoes we ever tried!
Um, yeah, don’t how this could be so hard. I did this and actually overcooked them a little. No biggie, just crisper on the outside and so very tender inside. Bueno!
You don´t have to leave such a mean comment… ask nicely what might have gone wrong and if you still aren´t happy just don´t visit blogs whose recipes you label `not good´. Cooking gives you a different result every single time you do the same dish.
Try them with red potatoes too! So yummy!
Everything is better with cilantro. These look delicious.
great recipe, but hold the phone…”A spiral-bound notebook hoarder, in which I would write tons of tween novels involving porch swings and hidden lakes and boys named Todd who wore rolled-up jean shorts.”… Me too!!! Even with a Todd (not so subtly named for my dark-haired, dark-eyed secret neighborhood crush whose real name is Todd!). I thought my BFF and I were the only ones who would spend HOURS writing concurrent bad tween romance novels! Oh… this brings back so many memories! I must go to my basement now and find my box of childhood treasures where those spiral notebooks are stashed (I hope!). : )
OMG! These are amazing! I have already shared this recipe with 5 friends! Perfect side-dish!
I haven’t even made these and I am love, Bacon and Gorgonzola you can’t go wrong. Oh yeah and I bet the potatoes and stuff are good to :)
First off, these are in the oven roasting as I type and the smell is ah-freakin-mazing and my mouth is watering. I made a few changed based on what I’ve got on hand, but it’s got bacon in it so I’m pretty sure it’s gonna be just fine. Can’t wait to sit down and stuff mah face.
Second, tight rolled jeans. Who remembers those? I was a victim.
I made these last night and WOW they are pretty darn good. I have a bit of a cheese addiction so I added Gorgonzola and cheddar because..why not? Next time I’m gonna add garlic too : P mmm Thanks for the ongoing inspiration! I started reading your blog about 2 months ago (when I was 9 months pregnant) after a friend posted a link on facebook and now I’m hooked. We made some mojitos last night too : D Oh and those sweet potato/yukon potato/fresh herb potatoes last week…those were divine! Oh and that lime cilantro hummus…that is a repeat every few days! Like I said, thank you for the inspiration!!! I am loving your blog! xo
Pingback: Weekend Wrap-Up and a Little ‘House-Keeping’ | Mind Your Bees and Trees
I love potatoes too (could I be Polish and not love potatoes?). I’m totally drooling over here!
I just wanted to stop by and let you know that I made these for a family BBQ tonight and they were a favorite by all! I’ll definitely be making these again! :-D
I made these tonight and let me just say you were right….they changed my life. And my husband’s too. These will definitely become a regular. I can’t wait to make them for friends! Thanks for sharing :)
These sound so yummy! love the pics and I too, had bad perms, bad haircuts and an obsession with potatoes and bad teen novel writing ;-)
Pingback: Over the Hump « Girya Goddess
Pingback: Roasted Potatoes with Cheese and Some Other Stuff « Brownies and Zucchini
Your website has become one of my new favorites! Love your recipes :)
I posted this recipe in my Living A Bona Fide Life: Recipe Box #15
I’ve made these, no lie, like five times now and they’re so freaking good. My family goes nuts over them. I have always been a potato fiend, and the addition of bacon AND gorgonzola? Genius. I am pretty sure I could live on these. Of course I’d end up weighing 300 pounds…
Where have you been all my life? I can’t believe I’ve never had you before…you’re so tasty and…oh, sorry, I was talking to the potatoes. This recipe is soooooo flippin’ good that I had to make and give the play-by-play in my spot on the good ol’ interwebs. Of course I linked back to you for the recipe props! Hope you don’t mind! Thanks for the goodness! Cheers!
Pingback: The Yumminess « Project 11
Pingback: Roasted Potatoes Made Awesome – Sprinkle Joy.
Oh man, those potatoes look outrageously delicious! I’m making this asap.
Pingback: Top 10 Recipes For Thanksgiving and Gingersnap-Spiced Mini Pumpkin Pies | Pass The Sushi!
Pingback: New Year’s Eve Breakfast | foodtherapyfun
Pingback: Simple Buffalo Chicken Soup Recipe | How Sweet It Is
Pingback: Roasted Potatoes with Bacon, Blue Cheese, and Cilantro | Mind Your Bees and Trees
Looks great… I’m trying a variation (potatoes, mature cheddar, onions and parsley = all we had that could be company to ‘Beer Can Chicken’ and ratatouille) right now (still in the oven), I’m sure it’ll taste great. Thanks, I’ve bookmarked your blog.
Pingback: Week of food – Palette 2 (Colour and flavours of one pot cooking) | Pattern & co
Pingback: Scrumptious Roasted Chicken and To-Die-For Gorgonzola Roasted Potatoes » Stefanie and Tyler's Blog
i can hardly wait till we grill our Saturday night burgers, and then i bring out these wonderful sounding potatoes! my man gonna love me for sure! thank you for sharing
No lie, as a teen I dreamed that I would be a size 6 one day, because that’s what size clothes Elizabeth and Jessica wore. And I may or may not have hoped to have a daughter named Jessamyn…Anyway, I have been a horrible blog-reader and blogger lately, and I have missed your blog the most. I am back in a big way, and will be making these potatoes this week.
Pingback: Tilapia Peach Packets | How Sweet It Is
Holy guacamole. I did not know I could love potatoes anymore than I previously did. You proved me wrong. Life=changed.
Seriously. Wow. I also made your ginger sesame salmon tonight. Double wow.
Pingback: The Sunday Brunch Buffet 6/3/2012 - The Live-In Kitchen