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Roasted Potatoes with Glazed Onions, Bacon and Blue Cheese

Prep Time: 10 Minute(s)
Cook Time: 35 Minute(s)
Yield: 8 servings


  • 12 small new potatoes, quartered (about 1 1/2 pounds)
  • 2 tablespoons Crisco® Pure Vegetable Oil
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 4 slices uncooked bacon, cut crosswise into 1/2-inch pieces
  • 3/4 cup chopped onion
  • 1/4 cup Smucker's® Apricot Preserves
  • 1/4 cup red wine vinegar
  • 1/2 cup crumbled blue cheese


  1. HEAT oven to 450°F. Place potatoes in large bowl. Drizzle with oil. Sprinkle with 1/2 teaspoon salt and pepper. Toss to coat evenly. Place in 13 x 9-inch baking pan. Roast 30 to 35 minutes or until golden brown and fork-tender.
  2. Meanwhile, COOK bacon in medium skillet over medium-high heat until crisp. Remove bacon with slotted spoon. Set aside. Add onion to pan drippings. Reduce heat to medium-low and cook, stirring frequently, 5 minutes or until tender. Stir in preserves, vinegar and 1/4 teaspoon salt. Cook and stir 30 seconds or until slightly thickened. Remove from heat.
  3. PLACE potatoes in serving bowl. Spoon onion mixture over potatoes. Sprinkle with cheese and reserved bacon.

Nutrition Facts

Calories 0 (Calories from Fat 0), Total Fat 0g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g), Protein 0g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.

*Percent Daily Values are based on a 2,000 calorie diet.

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