If you like bacon and garlic (and let’s be honest, who doesn’t?), you will love these potatoes. I actually think the garlic flavor is a little mild, but everybody probably doesn’t love garlic as much as I do. So, if you are a garlic-lover, you may want to roast and extra head in case you want a stronger flavor. Either way, these potatoes are so delicious, you won’t miss the dairy at all!
2 Heads of Garlic
3 ½ pounds of baking potatoes (I used russet)
6 slices of bacon
¼ cup drippings reserved from cooking bacon
½ tsp salt
1/8 tsp pepper
- Cut the pointed end off of the heads of garlic, so that the cloves are exposed. Place each head, cut side up, on a piece of foil. Drizzle with a little bit of olive oil, and gather the foil to create a sealed pouch. Roast in a 375º oven for 45 minutes to an hour. Remove from oven and unwrap foil. Allow to cool enough so that you can handle it. Garlic should be tender and golden brown.
- Meanwhile, dice and peel (if desired) the potatoes, and boil in salted water for about 20 – 25 minutes until tender. Drain and set aside.
- While the potatoes are boiling, cook the bacon in a frying pan until crispy. Remove from the pan, cool, and chop. Reserve the drippings.
- When the garlic is cool enough to handle, squeeze it onto a cutting board. (You can either turn it upside down and just squeeze from top to bottom, or you can peel back the papery skin and remove each individual clove.) Use the edge of a large knife to smash this into a smooth paste.
- Add the garlic, a ¼ cup of the bacon drippings, salt, and pepper to the potatoes and mash until smooth and well combined. Stir in the bacon. Season to taste.