Week of April 25th-29th 2016
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4 slices bacon, diced
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2 tablespoons olive oil
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2 pounds baby red potatoes, halved
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1 shallot, diced
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2 cloves garlic, minced
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1 tablespoon cajun seasoning
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Kosher salt and freshly ground black pepper, to taste
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2 tablespoons chopped fresh parsley leaves
Preheat oven to 400 degrees F. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon. In a large bowl, combine olive oil, potatoes, shallot, garlic, cajun seasoning, bacon and reserved bacon fat; season with salt and pepper, to taste. Cut six sheets of foil, about 12-inches long. Divide potato mixture into 6 equal portions, about 1 cup per foil packet, and add to the center of each foil in a single layer. Fold up all 4 sides of each foil packet. Fold the sides of the foil over the potatoes, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until tender, about 15-20 minutes.