Rosemary Roasted Potatoes with Bacon

1. Preheat oven to 385 F (195 C).
2. Fry the bacon in a cast iron skillet over medium heat. Flip the bacon frequently until most of the fat has burned off and bacon is crisp. This should take between 5 and 10 minutes. Turn off the heat. Line a plate with a paper towel and place the cooked bacon on the lined plate.
3. Add the rosemary into the bacon fat, and give everything a quick stir to infuse the rosemary flavor.
4. Rinse the fingerling potatoes and dry them completely. Slice them in half lengthwise. If the potato is fairly large, cut it into quarters. Place them cut side down in the skillet. Spoon and drizzle any extra bacon fat on top of the potatoes. Sprinkle the garlic and salt on top.
5. Put the skillet into the oven and bake for 25 minutes. You can flip some of the potatoes if you want more sides to be browned. After 25 minutes, turn the heat up to 400 F (205 C) and bake for another 5 to 7 minutes. The potatoes will be done when they’re easily pierced with a fork. While the potatoes are baking, chop bacon into small pieces.
6. When the potatoes are done, remove them from the oven and sprinkle the bacon on top. This is best served warm.

Note: I found that 2 strips of thick bacon produced enough grease for the potatoes. If you want a bit more, use 3 strips.