Roasted Wrapped Potatoes Two Ways

Have you voted yet today? If you did then please pat yourself on the back for participating in our political process. You are amazing. In fact, you deserve a treat for being a good citizen. So stop by the grocery store on your way home and get the ingredients to make BOTH of these wrapped potatoes. It doesn’t matter if you vote Vegetarian or Carnivore, I can bet you will like both of these (well…unless you don’t eat meat…but I bet you can still appreciate these bacony morsels on some level). My favorite mealtime contributions are when I figure a way to satisfy both the meat loving (Jake) half of this couple and the vegetarian half. These are not hard to make and we both got a little of what we love. I need to caution you though. No matter how much you want to sprinkle salt onto these things YOU MUST RESIST. Think about it…bacon is already PLENTY salty. And soy sauce (I actually used Braggs because that’s how I roll, but it’s the same thing basically) is INCREDIBLY salty too. THESE DO NOT NEED SALT. TRUST me. I adjusted the recipe below because I originally used a lot more soy sauce on the zucchini ones and they were a bit too salty. So I’ve adjusted for you. You may not be able to tell that the vegetarian potatoes have zucchini wrapped around them. It was amazing…the zucchini just melted mostly into the potato. It was so lovely. I cooked mine in an ovenproof dish. If I had used a cookie sheet they would’ve been sitting in less liquid and probably not dissolved into the other as much. You can experiment and see which way you like best. I need to warn you about the bacon though…if you do this on a cookie sheet make sure you have another underneath to catch drippings. Maybe we just had fatty bacon, but we had a TON of bacon grease in the bottom of the ovenproof dish. You don’t want that all up in your oven…or do you? Anyway, if you haven’t voted today go do it! And then make these for dinner tonight. You’ll feel so accomplished that you may have to put on your smug hat.

Roasted Wrapped Potatoes Two Ways
The Carnivore Way:
2 medium Russet potatoes, peeled and sliced into discs
1 pound thick-cut bacon
black pepper, to taste
1 1/2 tablespoons dried thyme
1 1/2 tablespoons dried rosemary
dash of soy sauce

1. Preheat your oven to 400F.
2. Cut each slice of bacon in half and wrap one half around each potato disc. If your bacon is too short to do this then use the entire length. You may or may not use the entire pound of bacon.
3. Place a layer of bacon-wrapped potato discs on the bottom of a medium ovenproof dish or cookie sheet. Sprinkle black pepper, thyme, and rosemary evenly. Add a quick dash of soy sauce. Continue adding layers in this fashion till you’ve run out of potatoes.
4. Bake in the oven for an hour, or till bacon is crisp and potatoes are tender.

The Way of the Bacon

The Vegetarian Way:
2 medium Russet potatoes, peeled and sliced into discs
2 medium zucchini, cut in half length-wise
1 tablespoon olive oil
1/4 cup soy sauce, plus more for sprinkling
black pepper, to taste
1 1/2 tablespoons dried thyme
1 1/2 tablespoons dried rosemary

1. An hour before dinner, use a vegetable peeler to create thin slices of zucchini. Blot away some excess liquid with a paper towel.
2. Place the zucchini strips in an ovenproof dish or on a cookie sheet and sprinkle with olive oil and soy sauce. Let it marinate for at least a half hour.
3. Preheat the oven to 400F.
4. Wrap each slice of zucchini around a potato disc and place it back into the ovenproof dish or cookie sheet. Sprinkle with black pepper, thyme and rosemary and a dash of soy sauce. Continue adding layers in this fashion till you are out of potatoes. Extra zucchini strips can be double-wrapped around some of the larger potato discs.
5. Bake for an hour or till potatoes and zucchini are tender and browned.

The Vegetarian Way

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