Scrub Potatoes & Place In A Large Pot. Fill Pot With Water Until Potatoes Are Covered By 2-3 Inches Of Water. Bring Water To A Boil & Cook For 12-15 Minutes Or Until Potatoes Are Fork Tender. Slice Bacon Strips In Half, Then Cut Into 1/2 Inch Pieces.
Cook Bacon In A Skillet Until Golden, But Still Flexible. You Don’t Want It Crunchy. Remove Cooked Bacon Onto A Plate Lined With Paper Towels. Reserve The Bacon Drippings. Check Potatoes & If Fork Tender, Drain & Allow To Cool. While Potatoes Are Cooling, Preheat The Oven To 425° & Mince The Garlic & Parsley. Also, Grate The Parmigiano-Reggiano. Next, Prepare The Baking Sheet By Brushing 1 Tablespoon Of Olive Oil & Half The Bacon Drippings On The Bottom Of The Pan. Once The Potatoes Are Cool, Cut In Half, Or Quarter If Potatoes Are Large.
Place Cut Side Down On Prepared Pan & Sprinkle With Course Salt & Ground Pepper. Place In 425° Oven For 35-40 Minutes. Rotate Potatoes Halfway Through The Baking Time To Ensure An Even Color. Reduce Temperature To 375°, Turn Potatoes Over & Sprinkle With The Bacon, Garlic, & Parmigiano-Reggiano.
Add More Salt & Pepper If Desired. Return To Oven For An Additional 15-20 Minutes Or Until Potatoes Are Evenly Browned & Cheese Is Melted. Remove From Oven & Sprinkle With Fresh Parsley.
Originally Submitted
7/12/2012
0 Out of 5 from
0 reviews
You can add this Oven Roasted Potatoes recipe to your own private DesktopCookbook.
