Sun Roasted Potatoes with Bacon

I set my Sun Oven out first thing in the morning, even if I don’t know what I’ll be cooking, just so it will be ready when I am. Sometimes I toss in a pan of bacon too, because crispy sun cooked bacon always comes in handy at some point during the day.

Sun Roasted Fingerling Potatoes with Bacon

Ingredients

1/2 pound bacon

1 1/2 pound fingerling potatoes

1 medium onion, sliced

kosher salt

Preparation

Set Global Sun Oven out to preheat.

Cook the bacon until crisp in the Sun Oven – click to see how – or in a frying pan. Drain bacon on paper towels and set aside, reserve the cooking fat.

Cut the potatoes in half lengthwise. Toss the potatoes in a large, lidded roasting pan* with the onion and enough bacon fat, 2 t0 3 tablespoons, to coat the vegetable well. Spread the vegetables out in one layer. Season with salt, cover and place in the Sun Oven until the potatoes are soft, about 1 hour. Remove pan from the Sun Oven, toss with crumbled bacon.

*If you don’t have a large roasting pan with a lid use a rimmed baking dish oven bag.

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