- 4 Potatoes  - Leftover stuffing (celery-carrots-onions-olive oil)

- Leftover bacon or lardons, chopped   - Olive oil

-Salt and Pepper      -Fresh/dried herbs of your choice

 

Slice the potatoes into bite sized pieces. Add a tablespoon (or a bit more) of olive oil. The fat will render in the olive oil and infuse it. Once the bacon starts sizzling a bit, add the potatoes and make sure they are coated with the oil. Immediately season with salt and pepper (1/4 teaspoon each.) Let the potatoes sizzle in the fats and get a bit golden on each side. If you're too hungry, just a bit of color on a few sides is enough. I won't judge. 

 

Once they are almost done (always pinch with a fork to check if they are all the way done), add the remaining stuffing and season again with salt and pepper. Sprinkle some fresh herbs into the mix - I had fresh thyme, so that's what I went for. Stir once more and once the potatoes are done to your preference and the rest is fragrant you are done!

This recipe is a bonafide success. It should be the ONLY roast chicken you should make! 

 

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