Description
Oven Roasted Potatoes with Bacon and Parmesan is a delicious and hearty side dish featuring tender Yukon Gold potatoes roasted to golden perfection with savory hickory smoked bacon, fresh garlic, and grated Parmesan cheese. Finished with fresh parsley, this recipe combines crispy textures and rich flavors perfect for any meal.
Ingredients
Scale
Potatoes
- 3 & 1/2 pounds Yukon Gold Potatoes
Bacon and Seasoning
- 1/2 pound hickory smoked bacon (thick sliced)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- Coarse salt, to taste
- Fresh ground pepper, to taste
Cheese and Herbs
- 1/4 cup Parmesan (freshly grated)
- 1/2 cup fresh parsley (chopped)
Instructions
- Prepare Potatoes: Scrub the Yukon Gold potatoes thoroughly. You may peel them if preferred, but leaving the skins on adds texture and nutrients. Place whole potatoes in a large pot and cover with water, ensuring the potatoes are submerged by a couple inches. Bring the water to a boil and cook for 12-15 minutes until the potatoes are fork tender.
- Slice Bacon: Decide how you want your bacon – slice it beforehand or crumble it after cooking. If slicing before cooking, placing the bacon in the freezer for 10 minutes will make slicing easier.
- Cook Bacon: In a skillet, cook the bacon slices until they are golden but still flexible—avoid crisping until crunchy. Remove the bacon and drain on paper towels. Crumble now if not already done. Keep the bacon drippings for later use.
- Drain and Cool Potatoes: Once fork tender, drain the potatoes and let them cool enough to handle safely.
- Preheat Oven and Prepare Ingredients: Preheat oven to 425°F (220°C). Mince the garlic and parsley and grate the Parmesan cheese; set aside.
- Prepare Baking Sheet: Brush 1 tablespoon of olive oil combined with half of the reserved bacon drippings on the bottom of an 11×17 inch jelly roll pan or similar baking sheet.
- Cut Potatoes: When cooled, cut the potatoes in half or quarters if large to maximize roasting surface area.
- First Roast: Arrange potatoes cut side down on the prepared pan. Season with coarse salt and fresh ground pepper. Roast in the oven at 425°F for 35-40 minutes, rotating the pan halfway through to ensure even browning.
- Add Toppings and Second Roast: Lower oven temperature to 375°F (190°C). Carefully turn potatoes over, sprinkle them with the crumbled bacon, minced garlic, grated Parmesan, and additional salt and pepper as desired.
- Final Roast and Garnish: Return the potatoes to the oven and roast for an additional 15-20 minutes until evenly browned and the cheese is melted. Remove from oven and garnish with freshly chopped parsley. Serve warm.
Notes
- For easier slicing, chill bacon in freezer before cutting.
- Leaving potato skins on adds extra flavor and nutrients.
- Bacon drippings add intense flavor and crispness to the potatoes.
- Rotate the baking pan halfway through roasting to promote even cooking and browning.
- Adjust salt and pepper seasoning according to taste.
