About the Recipe
3 lbs of baby potatoes
1 cup of frozen corn kernels
1 whole garlic bulb
2 tbsp of olive oil
6 pieces of thick sliced bacon or 1/4 lb of regular sliced bacon
1/2 cup of mayo (I prefer using Hellman’s brand)
1/2 cup of sour cream (you can also use plain greek yogurt)
half of 1 lemon
salt and pepper to taste
1 tbsp of paprika
1 tbsp of garlic powder
1 tbsp of onion powder
2 tbsp of fresh dill minced (can also use dry dill spice)
1 tbsp of fresh chives minced (can also use dried chives) or green onions for garnish
1/3 cup Parmesan cheese
2 tbsp of reserved bacon grease
Preheat your oven to 400 degrees F.
Line 2 baking trays with parchment paper and set aside.
Cut the potatoes into quarters and place in a single layer on one of the baking trays. Cut the top off of the garlic bulb and place the garlic bulb in the middle of the tray. Drizzle olive oil over potatoes and garlic and season with salt, pepper, paprika, onion powder and garlic powder.
Line your bacon strips onto other baking tray (I find that baking the bacon along with the potatoes saves time and clean up!).
Place both trays in the oven for about 30-40 minutes. Until the bacon is crispy and the potatoes are golden. Time may vary depending on the size and amount of bacon and potatoes. (Make sure to reserve your bacon grease when done.)
Boil corn kernels until warmed through.
In a small bowl mix together mayo, sour cream, Parmesan cheese and bacon grease. Squeeze the half of the lemon in the mixture and set aside.
When potatoes and bacon are done remove from the oven. Take the garlic and squeeze the inside of the garlic (which at this point would look like a puree--minus the peel) into your bowl mixture. Cut up your bacon into crumble size pieces.
Add potatoes and bacon to serving dish, pour the bowl mixture on top with the corn, mix altogether and garnish with green onions or chives. Best served warm! ENJOY!