Roasted Rosemary Klondike Petite® Potatoes with Apples & Bacon


  • 1 package of Klondike Gourmet Medley Potatoes, diced into even pieces
  • 1 1/2 cups bacon (about 10 strips), chopped
  • 2 cups Cosmic Crisp apple, diced
  • 1/2 cup yellow onion, diced
  • 1/2 tsp. baking soda
  • 1 Tbsp. salt
  • 2 Tbsp. butter
  • 2 springs fresh rosemary
  • 1 Tbsp. honey


  • Begin by preheating your oven to 425F and setting a large pot of water to high. Bring to a boil.
  • Once water is boiling, add baking soda, salt, and potatoes to the pot. Boil for 5-10 minutes (time will depend on how large your potatoes are diced) until just fork-tender. Strain potatoes and add them back to the same pot. Carefully shake the pot around to ‘fluff’ the outside of the potatoes. You should begin to see a coating forming around the potatoes. Alternatively, you could try this step in a large bowl with a lid.
  • While the potatoes boil, cook the chopped bacon over medium-high heat in a large cast iron skillet until crispy. Be sure to turn bacon often so it doesn’t burn. Once bacon is crispy, remove from the skillet and set on a paper towel lined plate. Set aside.
  • To the same skillet, add butter to the bacon drippings and allow butter to melt. Place both sprigs of rosemary into the bacon dripping mixture and fry rosemary for about 2 minutes (or until crisp). Note: this step is optional but adds a ton of flavor to the cooking fat. Set rosemary springs aside for later.
  • Turn the heat off and carefully add fluffed potatoes to the skillet of bacon drippings. Toss potatoes to coat them in the bacon fat and bake uncovered for 40 minutes, turning potatoes half way.
  • Remove skillet from the oven and add the apples and onions. Return to the oven for twenty more minutes. During this step, remove fresh rosemary from the sprig and set aside for garnish.
  • Remove skillet from the oven and drizzle with honey, add crispy bacon, and toss everything to combine. Garnish with fried rosemary and serve immediately.