Crispy Potato Roast is one of those one-pot wonders which are hearty, delicious and easy to put together. I find myself making this dish all the time as their is something homy and heartwarming about the bacon and garlic aromas infusing the house at the end of a long, gloomy day. (The long rains have just started in Kenya) I Serve Crispy Potato Roast with a simple muslin salad, some good cheese and a bottle of rosé for a simple but delightful weeknight dinner.
8 medium roasting potatoes
50g of bacon on small cubes
2 Tbs canola oil
2 Tbs melted butter
2 garlic cloves, thinly sliced
Prep and precook the potatoes: Brush the bottom of a cast iron skillet with the canola oil. Peel the potatoes and cover them with cold water to keep them browning. Slice each potato on thin circles and while keeping the slices together place each potatoes in the skillet so that the slices naturally overlap as seen on the photo. Slip the slices on garlic randomly in between the potatoes. Add 3 tablespoons of water to the pan. Season with a generous pinch of sea salt and gently brush the potatoes with the melted butter. Sprinkle the cubed bacon over the potatoes. Put a lid over the skillet set it over medium-low fire for about 15 – 20 minutes. The bacon and garlic will release their aromas, the potatoes with cook through and soak in their flavors.
Preheat the oven to 450F / 250C.
Bake: Remove the lid and place the skillet in the upper third of the oven close to the top burner. Broil for 15-20 minutes or until the bacon is crispy and the potatoes are golden brown.
Serve: Top your Crispy Potato Roast with fresh herbs of your choice and serve on the table directly from the skillet.