- 1 pound thick-cut bacon slices, cut crosswise into 1/4-inch-thick strips
- 5 pounds assorted baby potatoes (such as red-skinned, white-skinned, and Dutch yellow), rinsed, dried, halved
- 2 large red onions, cut into 1/2-inch cubes (about 4 cups)
- 3/4 cup 1/3-inch pieces torn fresh sage leaves (from about 2 bunches), divided
- 2 tablespoons (1/4 stick) butter, melted
- Coarse kosher salt
- Preheat oven to 375°F. Cook bacon in large skillet over medium heat until crisp and golden. Using slotted spoon, transfer bacon to paper towels to drain. Reserve 4 tablespoons drippings from skillet.
- Combine potatoes, onions, 1/2 cup torn sage leaves, melted butter, and reserved 4 tablespoons bacon drippings in very large bowl. Sprinkle generously with coarse salt and freshly ground black pepper. Toss to coat. Spread potato mixture evenly on 18x12x1-inch baking sheet. Roast 1 hour, stirring occasionally. DO AHEAD Can be made 2 hours ahead. Let stand on baking sheet at room temperature.
- Increase oven temperature to 400°F. Stir bacon into potato mixture and continue to roast until potatoes are tender and beginning to brown, about 15 minutes longer. Transfer mixture to large serving bowl. Season to taste with more coarse salt and freshly ground black pepper. Sprinkle with remaining torn sage leaves and serve.
Jason Apple is the author of Kitchen Man Can, a food blog in Atlanta. Read more recipies and reviews at kitchenmancan.com.