Bacon Roasted Potatoes

This is my favorite way to roast potatoes and brussels sprouts.  My aunt came over for a big family dinner and said they were the best potatoes she had ever had.  She wanted the recipe and I realized I never really wrote down how I make these.  This is really more of a method than a recipe. I prefer to use a large cast iron skillet for this but you can use any oven proof pan or baking sheet that the potatoes won't stick to and won't be crowded in.

Ingredients:

8 small yukon gold potatoes, quartered and sliced

4 pieces of thick cut bacon cut into strips (lardons)

1 shallot, halved and peeled

2 garlic cloves, smashed and peeled

Canola Oil

Salt and Pepper

Pre-heat the oven to 400. Place the cut potatoes in a large bowl with the shallot and garlic cloves.  Drizzle with canola oil to coat and season with salt and pepper.  Toss to make sure everything is evenly distributed, checking to see if more salt and pepper is needed for the potatoes that were at the bottom of the bowl.  Place the seasoned potato mixture into a large cast iron skillet in a single, flat layer.  Do not crowd.  Evenly distribute the cut bacon over the top.  Roast for 30 minutes undisturbed.  Remove the pan from the oven and toss all of the contents so that the next side of the potatoes and the bacon can begin to brown.  Roast for 15 more minutes and then toss again.  Roast for the last 15 minutes and then serve.