Roasted potatoes with bacon, sausage, and onions

Tip: tap a step to mark it as done.

1. Cut the ingredients

   20 min

   Preheat the oven to 200 °C (400 °F). Peel the potatoes and cut them into pieces about 3 cm across; simply quarter smaller potatoes. Cut the bacon into roughly 1 cm cubes, slice the sausage into rounds about 1 cm thick, and cut the onions into wedges. Peel the garlic cloves and crush them with the flat side of a knife.

2. Roast the potatoes

   25 min

   Place the lard in a large roasting pan or deep baking sheet and let it melt in the oven. Add the potatoes, caraway seeds, paprika, salt, and black pepper, and toss until every piece is coated in fat. Spread the potatoes in a single layer and roast uncovered for 25 minutes at 200 °C (400 °F).

3. Add the bacon, sausage, and onions

   25 min

   Turn the potatoes, add the bacon, sausage, onions, and garlic, and toss everything together. Roast for another 20–25 minutes, stirring once halfway through. The potatoes are done when they are golden and easily pierced with a knife, the bacon is crisp, and the onions are soft with browned edges.

4. Serve

   Taste the potatoes and add more salt if needed. Serve hot straight from the roasting pan with a dill pickle, vegetable salad, or a glass of cultured sour milk.

Tip: Replace the sausage with the same amount of diced smoked meat. If the smoked meat is already cooked, add it toward the end of roasting so it does not dry out.

This recipe was translated from the Slovak original: Roľnícke zemiaky z pekáča so slaninou, klobásou a cibuľou