Triple Tasty Tuesday – St Patrick’s Day

• 1 1/2 Pounds russet potatoes (cleaned, and sliced 1/4 inch thick)
• 2 Tablespoons olive oil
• 1/2 teaspoon dried rosemary leaves (crushed)
• 1/2 teaspoon dried thyme leaves (crushed)
• sea salt & fresh ground black pepper (to taste)
• 1 cup shredded sharp cheddar cheese
• 4 – 5 Slices uncured, nitrate free, thick-sliced bacon (cooked and chopped)
• Greek yogurt or sour cream
• pico de gallo, salsa, or diced tomatoes (optional)
• 2 minced green onions
• 1 Tablespoon chopped cilantro leaves

Directions:

1. Preheat oven to 450 degrees.
2. Wash and dry potatoes, leaving skin on.
3. Slice potatoes into 1/4 inch rounds and place in a large bowl.
4. Drizzle olive oil, rosemary, and thyme over potatoes. Stir to combine.
5. Place potatoes, in a single layer, on a baking sheet. Bake for 20 minutes, turn over, and continue baking for an additional 20 minutes.
6. Remove potatoes from baking sheet and place on a flat-sided cast iron skillet, slightly overlapping the edges.
7. Sprinkle with cheese and bacon, and return to the oven for 3 to 4 minutes, or until cheese is completely melted.
8. Sprinkle with green onions and cilantro, and serve with Greek yogurt or sour cream.