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Bacon Cheese Roasted Potatoes

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PREP TIME
30 min
COOKING TIME
67 min
TOTAL TIME
107 min
SERVINGS
8 servings
Dinner
Bacon Cheese Roasted Potatoes
Ingredients
  • 3 pounds Yukon Gold potatoes
  • 1 tablespoon salt
  • 6 slices bacon, halved and cut crosswise into 1/2-inch pieces
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper to taste
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 2 cloves garlic, finely chopped
  • 1/4 cup fresh Italian flat-leaf parsley
Instructions
1
Position the oven rack in the lower portion of the oven and set the temperature to 450 degrees F (230 degrees C).
2
Submerge potatoes in a large container and cover them with cold water and salt. Bring the mixture to a boil; then decrease the heat to medium-low and let it simmer until the potatoes are tender when pierced with a fork, approximately 12 minutes. Drain.
3
Transfer the potatoes to the container; cover them with a lid and vigorously shake the container for about 1 minute. Uncover and allow the potatoes to cool until they can be easily handled, roughly 10 minutes. Peel the potatoes and cut them into crosswise chunks.
4
Cook the bacon in a skillet over medium-high heat, turning it occasionally, until most of its fat has melted and the bacon is tender, taking around 5 to 7 minutes. Remove the cooked bacon slices from the skillet and drain them on paper towels, reserving the remaining fat in the skillet.
5
Apply a thin layer of half the reserved bacon fat and olive oil to the bottom of a shallow 10x15-inch baking pan. Sprinkle salt and pepper over the potatoes and arrange them in the baking pan.
6
Roast the potatoes in the preheated oven until they are golden brown on the bottom, approximately 30 minutes. Remove the potatoes from the oven and decrease the temperature to 375 degrees F (190 degrees C).
7
Flip the potatoes over in the baking pan. Add the cooked bacon pieces, Parmigiano-Reggiano cheese, and garlic on top of the potatoes. Drizzle the remaining bacon fat over the top.
8
Return the potatoes to the preheated oven and continue roasting until the Parmigiano-Reggiano cheese is melted, roughly 15 minutes. Sprinkle with parsley and serve.