- 1 lb. Cloverdale Applewood bacon
- 8-10 Medium potatoes
- 1-1/2 to 2 tsp. Chopped fresh rosemary
- 2/3 cups Hot vegetable stock
- 1/4 cup Olive oil
- Preheat oven to 400F. Place bacon on a parchment lined baking sheet and bake for 10-15 minutes to cook half way. Preheat the oven to 347 degrees f. Peel the potatoes, and cut into 5-7mm thick slices. Rinse and drain the potato slices and transfer to a bowl with the garlic, rosemary and oil. Use your hands to mix everything together very thoroughly, so that each slice is coated with the oily mixture. Arrange the potato slices on their sides in a 8 inch round baking dish. Place bacon slices between the potato sliced. Pour the hot stock over the top, then microwave on high for 10 minutes. Transfer the dish to the oven and roast at 347 degrees F for 45 minutes – 1 hour, until golden brown and crispy on top. Serve immediately! Enjoy!