Ingredients
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6 -8 red potatoes, approximately
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2 -3 tablespoons extra virgin olive oil, to taste
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4 cloves fresh garlic
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1/2 cup frozen peas, cooked
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1/2 cup frozen carrots, diced,cooked
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2 -3 teaspoons dried oregano, to taste
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2 -3 teaspoons minced parsley, to taste
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2 -3 teaspoons dried basil, to taste
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5 -6 slices bacon, freshly cooked,crumbled
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2 teaspoons reserved bacon fat
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1/2 teaspoon salt, to taste
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1/4 teaspoon black pepper, to taste
Instructions
- Set out a 9x13" glass casserole pan and grease lightly with some of the olive oil.
- Dice raw potatoes (skin on or off- your choice) and place in the pan- you want to have enough pototoes to fill the bottom of the casserole.
- Sprinkle cooked peas& carrots over the potatoes.
- Press the garlic over the pan, crushing the garlic over the veggies.
- Liberally coat veggies with a few spoonfuls of olive oil and toss to mix everything together- the veggies should be well coated, but there shouldn't be a lot of loose oil in the pan.
- Sprinkle with oregano, basil, parsley to taste- you want to see little speckles of herbs on every piece of veggie.
- Salt and pepper to taste.
- Crumble bacon over the top and drizzle with a small amount of reserved bacon fat, if desired.
- Bake in a preheated 350 F oven for about 1 hour, uncovered, until vegetables are fork tender.