French-Style Potatoes

01Method

1. 1

   Preheat a covered baking dish. Cut the potatoes lengthwise in half. Combine the oil, lemon zest, lemon juice, salt, and minced garlic in a bowl.

2. 2

   Transfer the potatoes to the baking dish, pour the prepared mixture over them, and toss gently. Add the rosemary, cover, and bake for twenty minutes.

3. 3

   Dice the bacon and coarsely chop the onion. Add both to the partially cooked potatoes and mix well. Cover again and continue baking for another fifteen minutes until the potatoes are tender.

4. 4

   Whisk the eggs lightly and blend with the sour cream, adjusting the seasoning as desired. Pour the egg mixture over the baked potatoes, stir to combine, cover the dish, turn off the heat, and let rest for five to seven minutes.