Roasted Potato and Jalapeno Bacon Recipe
Paradise Locker Roasted Potatoes with Jalapeño Bacon
Makes 6-8 servings
1-pound Fantasma's Finest Jalapeño Bacon
2 pounds baby Dutch yellow potatoes
Your favorite spice rub, salt and pepper (we used R Butts R Smokin' Honey Chipotle Championship BBQ Seasoning, available at our retail store)
1/4 cup olive oil
4 ounces Hemme Brothers Feta, crumbled (available in our retail store)
Cilantro, chopped
1 (16-ounce) jar Fantasma's Finest Tomatillo Salsa (available in our retail store)
Fry, bake or microwave bacon to desired doneness and remove bacon strips with tongs to rest on a paper towel-lined plate. When cool, roughly chop bacon and set side. (Save your bacon fat and strain for your next batch.)
Preheat oven to 425° F.
Slice potatoes in half and place in a mixing bowl. Add rub and oil to the bowl and stir potatoes to coat evening. Spread the potatoes onto a baking sheet and make sure the potatoes are evening spaced. Roast potatoes for 30-40 minutes, or until browned to your liking.
Sprinkle bacon, cheese and cilantro over potatoes and serve with salsa on the side.
