For Memorial Day weekend, make roasted potatoes and carrots. Like mom did, of course.
Usually when I’m cooking bacon on a skillet, I’m crisping it up for the boys. Not our dogs, though. They are girls. The bacon is devoured by my husband and son. They are meat eaters. Carnivores, if you will.
So, the thought of wasting those golden bacon drippings all the time, I thought, let’s use those for something? Like these roasted potatoes and carrots. I always have alot of potatoes and carrots. And these two veggies are fantastic to use drippings with. Not only is this dish gluten-free, but it’s easy and very flavorful.
What Rich does is he lays strips of bacon down on flattened tin foil, lined in a sided baking sheet. Twenty minutes later at 400 degrees, it’s perfectly done and cools to a crisp strip they eat in a matter of seconds. I used to eat a strip here and there but they would count how many were missing.
I believe lots have stories of seeing jars of bacon grease in fridges while growing up. People have mentioned stories to me about how they thought it was homemade icing. Only to find their little palettes forever haunted with the sheer distaste of raw grease.
Yes, not appealing. No, please do not sample fridge drippings. You aren’t saving bacon grease with the intention of taste testing. You’re using the liquid gold to make roasted potatoes and carrots like mom did. With good old fashioned bacon grease. And let me tell you, with Memorial Day weekend coming, you will make alot of friends by serving these at a barbecue party. ALOT of friends.
I used bacon drippings in place of olive oil for this recipe. When heated, this gem turns potatoes and carrots into sweet any savory amazement. I don’t use bacon grease to cook with often at all. However, when I do, it’s always a hit. Sometimes you just can’t beat the old school way.
I’m an olive oil lady. However, when school is out and the party is on, Race Day in Indianapolis should be a day when we celebrate just a little bit of bacon grease for our dishes.
Morning dishes are the best when using bacon grease as an oil. Some of the best eggs I’ve had have been quickly fried up in thin layers of bacon grease. So many famous cafes, and some of the most authentic southern diners in the United States still use bacon grease to cook with to this day. And probably always will.
Bacon grease is loaded with fat. So, it’s probably not a good idea to cook with it on a regular basis. But to kick off summer the weekend of Memorial Day, there is one dish you need to make this year with bacon grease. And it’s this one. Roasted potatoes and carrots. With trusty, old bacon lard.
I used only red potatoes and carrots here. And a little bit of parsley. That’s it. There is something about potatoes and carrots together in this recipe. It’s like they’re a perfect match. A combination of sweet and savory and not an overdose of other unnecessary flavors.
The potatoes give off an excellent outer crunch with a soft center and honestly, remind me of breakfast. And the carrots do the same, but in a more concentrated, sweet way. These roasted potatoes and carrots are perfect. And gluten-free. And like how your mom probably made.Be sure to try out this easy recipe during your upcoming holiday weekend. People will really dig this dish at a barbecue. Just make a bit of bacon in the morning and keep that golden liquid. It will harden when you fridge it, or you can simply use it fresh.
As far as the little bits inside, I don’t bother straining those. Just pour your bacon grease into a little bowl or dish. The bits will sink to the bottom. You can simply use the top grease and it should be just fine.
Add some parsley and salt and pepper roast away! These roasted potatoes and carrots can be a side dish while grilling out. Honestly, you could serve these over a grill. Or to hungry boys. Or to lots of carnivores. Just how moms did.
Roasted Potatoes and Carrots Like Mom Made
A side dish for Memorial Day weekend or a brunch, just like mom probably made.
- 4 large Red potatoes Thickly chopped
- 4 large Carrots Fresh, rinsed not peeled, about one inch slices
- 2-3 tablespoons Bacon drippings Fresh
- 2/3 cup Parsley Fresh, chopped
- Kosher salt To taste
- Ground peppercorn To taste
Preheat oven to convection roast at 400 degrees.
In a sided baking sheet, spread out potatoes and carrots evenly.
Drizzle bacon drippings all over vegetables, then shake pan to coat.
Sprinkle a hefty pinch or two of salt and pepper all over vegetables.
Shake baking sheet back and forth to incorporate salt and pepper.
Spread out carrots and potatoes so they are evenly laid out again.
Then sprinkle all of the parley atop vegetables evenly. The parsley will help to soak up the bacon grease.
Roast in oven for approximately 40 minutes, or until charring begins.
*Halfway through roasting, turn over vegetables with a metal spatula, to cook evenly.
When finished, remove baking sheet from oven and turn off heat.
Give the tray one last shake, then carefully transfer vegetables to a serving bowl and serve as a side dish for barbecue parties or brunch.
Note: Oven temps and times can vary greatly when roasting, so be sure to keep an eye on these.