Ingredients:
6 -8 red potatoes, approximately
2 -3 tablespoons extra virgin olive oil, to taste
4 cloves fresh garlic
1/2 cup frozen peas, cooked
1/2 cup frozen carrots, diced,cooked
2 -3 teaspoons dried oregano, to taste
2 -3 teaspoons minced parsley, to taste
2 -3 teaspoons dried basil, to taste
5 -6 slices bacon, freshly cooked,crumbled
2 teaspoons reserved bacon fat (optional)
1/2 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
Directions:
Set out a 9×13″ 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.
Servings: 8
Time preparation: 15 min.
Time total: 75 min.