Roasted Potatoes with Bacon, Cheese, and Parsley
Description
These potatoes sprinkled with bacon, Parmigiano-Reggiano cheese, and parsley and roasted until crispy make an easy, irresistible side dish.
Ingredients
•
3 pounds Yukon Gold potatoes
•
1 tablespoon salt
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6 slices bacon, halved and cut crosswise into 1/2-inch pieces
•
2 tablespoons olive oil
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salt and freshly ground black pepper to taste
•
1/2 cup grated Parmigiano-Reggiano cheese
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2 cloves garlic, finely chopped
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1/4 cup fresh Italian flat-leaf parsley
Directions
1
Place an oven rack in the bottom third of the oven and preheat oven to 450 degrees F (230 degrees C).
2
Place potatoes in a large pot and cover with cold water and salt. Bring to a boil; reduce heat to medium and simmer until potatoes are just tender when pierced with a fork, about 12 minutes. Drain.
3
Return potatoes to the pot; cover with a lid and shake pot vigorously, about 1 minute. Uncover and cool potatoes until easily handled, about 10 minutes. Peel potatoes and cut them crosswise into chunks.
4
Place bacon in a skillet and cook over medium-high heat, turning occasionally, until most of the fat has melted and bacon is tender, 5 to 7 minutes. Drain bacon slices on paper towels, reserving bacon fat in the skillet.
5
Brush the bottom of a shallow 10x15-inch baking pan with half of the bacon fat and olive oil. Sprinkle salt and pepper over potatoes and arrange in the baking pan.
6
Roast potatoes in the preheated oven until golden brown on the bottom, about 30 minutes. Remove potatoes from oven and reduce oven temperature to 375 degrees F (190 degrees C).
7
Turn potatoes over in baking pan. Top with bacon pieces, Parmigiano-Reggiano cheese, and garlic. Drizzle remaining bacon fat on top.
8
Return to the preheated oven and continue roasting until Parmigiano-Reggiano cheese is melted, about 15 minutes. Sprinkle with parsley and serve.