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Oven Roasted Potatoes with Bacon and Parmesan from TheFoodCharlatan.com
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5 from 1 vote

Oven Roasted Potatoes with Bacon and Parmesan

These Oven Roasted Potatoes with Bacon and Parmesan are smothered with bacon and cheese and baked to a deliciously soft yet crunchy texture! They are a delicious, easy side dish, or hey, maybe even a main course!
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Side Dish
Cuisine: American
Servings: 4 Servings
Calories: 602kcal
Author: The Food Charlatan

Ingredients

  • 3 & 1/2 pounds Yukon Gold Potatoes
  • 1/2 pound hickory smoked bacon thick sliced
  • 2 cloves garlic minced
  • 1/4 cup Parmesan freshly grated
  • 1 tablespoon olive oil
  • coarse salt
  • fresh ground pepper
  • 1/2 cup fresh parsley chopped

Instructions

  • Scrub potatoes. If you intend to peel them, do that now (you can just leave the skins on if you want though.) Place whole potatoes in a large pot. Fill pot with water until potatoes are covered by a couple inches of water. Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender.
  • Now it's time to make a bacon choice. You can slice or cut it with scissors before you cook it, or crumble it afterward if that's how you roll. If you slice it beforehand, do yourself a favor and stick it in the freezer for 10 minutes or so...makes it a lot easier.
  • Cook bacon in a skillet until golden, but still flexible. You don’t want it to get crunchy. Remove cooked bacon onto a plate lined with paper towels. Crumble now if you haven't yet. Reserve the bacon drippings.
  • When potatoes are fork tender, drain and allow to cool enough to handle.
  • Preheat the oven to 425°. Mince the garlic and parsley, and grate the Parmesan. Set aside.
  • Prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. I used an 11x17 inch jelly roll pan and it was perfect.
  • Once the potatoes are cool, cut them in half, or quarter if potatoes are large.
  • Place cut side down on prepared pan and sprinkle with course salt and fresh ground pepper. Place in 425° oven for 35-40 minutes. Rotate the pan halfway through the baking time to ensure an even color.
  • Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, Parmesan, and more salt and pepper if you want.
  • Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted. Remove from oven and sprinkle with fresh parsley. Then stuff!

Notes

Source: My Adventures in the Country

Nutrition

Calories: 602kcal | Carbohydrates: 71g | Protein: 18g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 42mg | Potassium: 1837mg | Fiber: 9g | Sugar: 3g | Vitamin A: 710IU | Vitamin C: 89mg | Calcium: 138mg | Iron: 4mg