Preheat oven to 375F. Cook bacon in large skillet over medium heat until crisp and golden. Using slotted spoon, transfer bacon to paper towels to drain. Reserve 4 tablespoons drippings from skillet.
Combine potatoes, onions, 1/2 cup torn sage leaves, melted butter, and reserved 4 tablespoons bacon drippings in very large bowl. Sprinkle generously with coarse salt and freshly ground black pepper. Toss to coat. Spread potato mixture evenly on 18x12x1-inch baking sheet. Roast 1 hour, stirring occasionally.
DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheet at room temperature.
Increase oven temperature to 400F. Stir bacon into potato mixture and continue to roast until potatoes are tender and beginning to brown, about 15 minutes longer. Transfer mixture to large serving bowl. Season to taste with more coarse salt and freshly ground black pepper. Sprinkle with remaining torn sage leaves and serve.
An amazing accompaniment to salmon grilled on cedar plank or grilled marinated flank steak.
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|Serving Size: 1 Serving (285g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 171 (82%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 30.8mg||9 %|
|Sodium 332.9mg||11 %|
|Potassium 144.8mg||4 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 3.9g|
|Protein 4.8g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 208
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