Garlic- and Herb-Roasted Potatoes with Bacon

FASTER

GLUTEN-FREE

Makes 6 servings

Roasted potatoes are one of life’s true pleasures. So why not have them more often, given this shortcut technique? However, there’s one caveat: The microwaved potatoes can stick to the sheet as they roast. Toss them on the pan more often than you might think, maybe three times during the first 10 minutes in the oven.

3 pounds golf ball–size yellow-fleshed potatoes, such as Yukon Golds, halved

4 ounces bacon (preferably thick-cut, and gluten-free if that’s a concern), diced

2 tablespoons olive oil

Up to 1 tablespoon minced garlic

6 fresh thyme sprigs

½ teaspoon ground black pepper

1. Position the rack in the center of the oven. Place a large lipped baking sheet in the oven and heat the oven to 400°F.

2. Place the potatoes in a large, microwave-safe bowl. Add enough water so they’re barely covered.

3. In a 950-watt oven, microwave the potatoes on high for 7 minutes; in a 1200-watt oven, microwave on high for 6 minutes.

4. Drain in a colander set in the sink. Return the potatoes to the bowl and toss with the bacon pieces, olive oil, garlic, thyme, and pepper.

5. Scrape the potatoes and every speck of seasoning and oil from the bowl onto the hot baking sheet. Arrange the ingredients in one layer. Roast, stirring many times, until browned yet tender, about 20 minutes.

Voilà! An apple placed in a bag of potatoes will slow down their sprouting.