Simple, tasty, and suitable for all occasions, these roasted bacon thyme potatoes will spark the spirit in you this holiday season!
This is a sponsored post. I was fortunate enough to receive products and monetary compensation from The Little Potato Company. Though products were received, all opinions are my own and I would not recommend a product that I did not enjoy.
Less than three weeks until Christmas arrives and I'm sure panic is setting in for many.
If it is not about presents, then it it about parties and get-togethers, and perhaps cookie exchanges! But no matter what, I feel like food is on everyone's minds.
Today I have created these roasted bacon thyme potatoes. Extremely easy and packed full of flavor. This was a recipe I had on my mind for a while and thought it would be appropriate to post around the holidays.
While it is not vegetarian, it is gluten-free, and my mother-in-law thoroughly enjoyed them! People who suffer from intolerance's and dietary restrictions shouldn't be left out. Sometimes the simplest of recipes can make all the difference (but I still love spending hours in the kitchen!)
I decided to use The Little Potato Company's Chilean Splash varietal again because they were so delicious and beautiful the last time in my sour cream lemon potatoes and carrots. Their color truly suits the holiday season, and gives off this gourmet feeling without costing you anything extra 🙂 Plus, they taste mighty delicious!
Personally, any holiday dinner I attend/host always has at least one potato recipe. Usually we have to turn down some, but I feel you can never really have too many potato recipes 🙂 These bacon thyme potatoes will fit in perfectly with your holiday dinner plans, and can be made in advance to save you time and oven space 🙂
- 1.5 lbs Little Potato Company Creamer Potatoes, halved (I used Chilean Splash)
- 2 lb butternut squash, peeled, seeds removed, and cubed
- 7 slices bacon, sliced
- Salt and pepper
- ¼ tsp. garlic powder
- 3 Fresh thyme sprigs
- Add potatoes to a large pot and fill with cold water until just covered. Season with salt, place over high heat and bring to a boil. Boil for 5-7 minutes, or until fork tender. Drain and set aside.
- Preheat oven to 425F.
- Place potatoes, squash, bacon slices, thyme sprigs, salt, pepper, and garlic powder onto baking sheet. Toss and mix until well combined.
- Bake for 10 minutes. Toss again to disperse bacon grease.
- Bake for another 25 minutes, tossing every so often if necessary, and until veggies are browned to your liking.
- Remove thyme sprigs before serving (the fresh thyme should have just fallen off the strands.)
Pre-boiling the potatoes a day in advance will save you a lot of time!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 439mgCarbohydrates: 60gFiber: 11gSugar: 6gProtein: 13g