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Roasted Potatoes with Bacon, Cheese, and Parsley
Roasted Potatoes with Bacon, Cheese, and Parsley
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Prep Time:
30 minutes
Cook Time:
67 minutes
Total Time:
107 minutes
Crispy roasted potatoes topped with bacon, Parmigiano-Reggiano cheese, and fresh parsley - a simple and irresistible side dish.
Ingredients:
  • 3 pounds Yukon Gold potatoes
  • 1 tablespoon salt
  • 6 slices bacon, halved and cut crosswise into 1/2-inch pieces
  • salt and freshly ground black pepper to taste
  • 0.5 cup grated Parmigiano-Reggiano cheese
  • 2 cloves garlic, finely chopped
  • 0.25 cup fresh Italian flat-leaf parsley
Instructions:
  • Position the oven rack in the lower third of the oven and preheat to 450°F (230°C).
  • In a large pot, cover potatoes with cold water and salt. Boil until just tender when pierced with a fork, about 12 minutes. Drain.
  • Place potatoes back in the pot, cover with a lid, and shake vigorously for about 1 minute. Uncover and allow the potatoes to cool for about 10 minutes, or until easy to handle. Peel and cut the potatoes crosswise into chunks.
  • Cook bacon in a skillet over medium-high heat until crispy and tender, about 5 to 7 minutes. Place cooked bacon on paper towels to drain, keeping the delicious bacon fat in the skillet.
  • Prepare the 10x15-inch baking pan by coating the bottom with a mixture of half bacon fat and olive oil. Season potatoes with salt and pepper, then place them in the pan.
  • Roast potatoes in the preheated oven until golden brown on the bottom, roughly 30 minutes. Take out the potatoes and lower the oven temperature to 375 degrees F (190 degrees C).
  • Carefully flip potatoes in the baking pan, then generously sprinkle with savory bacon pieces, flavorful Parmigiano-Reggiano cheese, and aromatic garlic. Lastly, luxuriously drizzle the remaining bacon fat over the top for added decadence.
  • Place the dish back in the oven and roast until the Parmigiano-Reggiano cheese is melted, approximately 15 minutes. Finish by sprinkling with fresh parsley before serving.

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