Roasted New Potatoes

I like potatoes. They are easy (if a little time-consuming) to cook. They are versatile and go well as a side dish to most anything. That said, no one in our family was a fan of this recipe. It must be the lemon juice, because the tangy taste it has is just weird. Tyler didn't mind the recipe, but since Doug and I didn't care for it and Tyler was a bit slow at eating it, I figured I will probably not keep this one in my recipe box.

• 2 lb new potatoes, halved length-wise
• 6 slices bacon, chopped
• 3 Tbsp Italian dressing
• 1/3 cup mayonaise
• 1 Tbsp lemon juice
• 1 clove garlic, minced
• 2 Tbsp shredded parmesan cheese
• 2 tsp chopped fresh parsley

Heat oven to 400 degrees. Combine potatoes, bacon and dressing; spread onto bottom of 9 x 13 inch pan. Bake 45 minutes or until potatoes are tender and crisp around edges, stirring after 25 minutes.  Meanwhile mix mayo, lemon juice and garlic. Spoon potatoes onto platter, top with mayo mixture, cheese and parsley.

NOTES: the ingredients just say chopped bacon, it doesn't say whether it should be pre-cooked or not. Since I was on a time crunch, I figured I would pre-cook it to be on the safe side. The end result was bacon that was a bit burnt after being cooked regularly and then again with the potatoes. If you decide to try this recipe, I would suggest not cooking the bacon and also leaving out the lemon. I think that will go a long way to making it better. 

Serves 8

Prep Time: 15 minutes

Total time: 1 hour

Recipe from KraftRecipes.com