Crisp Oven Roasted Potatoes With Bacon and Cheese
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com
Ingredients
- 3 lb medium Yukon Gold Potatoes
- 1 Tbsp salt + 1/2 tsp
- 6 oz bacon (around 6 strips)
- 2 Tbsp olive oil
- 1/4 tsp black pepper
- 1/2 cup Parmesan cheese shredded
- 2 g arlic cloves (finely chopped)
- 1/4 cup chopped parsley
Steps
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Preheat oven to 425°F with rack in lowest position.
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Cut washed potatoes in quarters, cover with cold water in the pot and bring to a boil. Add 1 Tbsp of salt and boil for 12-15 minutes until tender. Don't overcook, drain and sat aside.
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While potatoes are cooking, cut 6 strips of bacon in half lengthwise, than crosswise into 1/2" pieces. Cook them over medium heat, until cooked but not crispy. Drain on paper towels and save bacon fat for later.
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Place potatoes cut side down in the baking dish, coated with reserved bacon fat. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Bake at 425˚F until golden orange on the bottom, 35-40 minutes.
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Reduce temperature to 375˚F, remove potatoes from the oven and flip them over. Sprinkle with 1/2 cup Parmesan cheese, bacon, chopped garlic and drizzle with rest of the bacon fat. Bake for additional 15 minutes, or until cheese melts.
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Remove baked potatoes from the oven, sprinkle with chopped parsley and serve right away.
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