Ingredients:

  • 2 lbs baby gold potatoes, halved or quartered
  • 3 medium carrots, sliced into 1-inch chunks
  • 1 medium yellow onion, coarsely diced
  • 4 oz thick-cut smoked bacon, diced
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried rosemary, crushed
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp smoked paprika

Instructions:

  1. Place your Dutch oven over medium heat. Add the diced bacon and sauté until the fat has rendered and the bits are crisp and mahogany-colored.
  2. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, leaving the bacon fat in the pot.
  3. Increase heat to medium-high. Add the olive oil and butter to the bacon fat. Toss in the potatoes and carrots.
  4. Sauté for 8–10 minutes without stirring too often to develop a golden-brown, caramelized crust. Stir in the diced onions during the last 3 minutes of searing until translucent.
  5. Lower the heat and stir in the garlic powder, rosemary, salt, pepper, and smoked paprika until every vegetable is evenly coated.
  6. Stir the reserved crispy bacon back into the pot.
  7. Cover with the lid and transfer the pot to a preheated oven at 400°F (204°C). Bake for 25–30 minutes, or until the potatoes are fork-tender and the carrots are velvety.