This dish is perfect for my meat and potatoes loving family and supports my mission: veggies first! Simply roasted, tender fingerling potatoes, corn straight off the cob, top-quality smoked bacon and thyme create an end-of summer-almost-fall combo. We love this as a side dish to any grilled meat, foil wrapped fish or shrimp thrown on the grill, or roasted chicken thighs.

Roasted Fingerling Potatoes with Summer Corn, Applewood Smoked Bacon and Thyme

Serves 4 as a side dish

Ingredients:

1 pound fingerling potatoes, cleaned and cut into halves

Olive oil, kosher salt and freshly ground pepper

3 slices of applewood smoked bacon, cut into small pieces

2 ears of fresh corn, cut from the cob

1 tablespoon of fresh thyme leaves, chopped

Instructions:

Heat your oven to 375 degrees and line a sheet pan with parchment paper. Distribute the potatoes on the sheet pan and drizzle with olive oil to coat (about 1 tablespoon), then season with salt and pepper to taste, about 1 teaspoon of salt and 4 cranks of pepper. Using a spatula, turn the potatoes until well coated with olive oil, salt and pepper, and then distribute evenly without crowding. Roast the potatoes for about 10 minutes, then turn with a spatula to brown on both sides. Cook the potatoes until they are golden brown and easily pierced with a fork, about 20 minutes total. Remove the potatoes from the oven.

While the potatoes are roasting, heat a skillet over medium-high heat and add the bacon, distributing evenly around the pan, and cook until the bacon’s fat has rendered and the bacon is golden brown, about 10-12 minutes. Place a sheet of paper towel on a plate and remove the bacon from the pan with a slotted spoon.

When the potatoes and bacon are cooked, mix them together with the corn and thyme on the warm baking sheet. Taste for seasoning, and add more salt and pepper if needed. Serve immediately.