Serves: 5
Total Calories: 155

1/2 pound bacon
1 1/2 pounds fingerling potatoes
1 medium onion, sliced
kosher salt

Set Global Sun Oven out to preheat.

Cook the bacon until crisp in the Sun Oven or in a frying pan. Drain bacon on paper towels and set aside, reserve the cooking fat.

Cut the potatoes in half lengthwise. Toss the potatoes in a large, lidded roasting pan* with the onion and enough bacon fat, 2 t0 3 tablespoons, to coat the vegetable well. Spread the vegetables out in one layer. Season with salt, cover and place in the Sun Oven until the potatoes are soft, about 1 hour. Remove pan from the Sun Oven, toss with crumbled bacon.

*If you don't have a large roasting pan with a lid use a rimmed baking dish oven bag.

Nutritional Facts:

Serves: 5
Total Calories: 155
Calories from Fat: 60

More Recipes from the Sun Oven Cooking Cookbook:
Sun Oven Kielbasa Bake
Sun Oven Potato and Carrot Bake
Solar Braised Potatoes
Spicy Sun Oven Whipped Sweet Potatoes
Sun Roasted Fingerling Potatoes with Bacon
Savory Solar Potato and Green Bean Pie
Rosemary-Parmesan Accordion Potatoes
GSO Shepherd's Pie
Sicilian Potato Gratin