Bacon, Sour Cream and Dill Potatoes

Ingredients

• 20 (roughly) creamer potatoes
• 2 tablespoons olive oil
• coarse salt and fresh black pepper
• 6 slices bacon
• 2-3 tablespoons butter
• 4 garlic cloves, minced
• 2/3 cup sour cream
• 2 heaping tablespoons fresh dill, chopped

Instructions

1. Preheat oven to 425 degrees F. Grease a roasting pan or baking sheet lightly with olive oil. Toss potatoes in 2 tablespoons oil and spread out in pan. Sprinkle generously with salt and pepper. Roast until fork tender about 25-30 minutes.
2. Meanwhile in a large skillet cook bacon until crispy; remove to a paper towel lined plate to drain. When cool to the touch crumble or chop.
3. When potatoes are done drain grease from pan. Heat butter over medium-low heat; add garlic, season with a pinch or two of salt and saute until fragrant 2-3 minutes.
4. Stir in sour cream, dill and bacon, turn off heat. Add potatoes and toss well. Season to taste with salt and pepper.
5. Serve immediately.