These oven roasted potatoes stay crisp even when you reheat them in the microwave (I don’t exactly have a skillet to saute at work). And the bacon is crisp. Yes they have bacon. Let me repeat: BACON!
Ingredients for Roasted Potatoes:
3 lb medium Yukon Gold Potatoes1 Tbsp salt + 1/2 tsp6 oz bacon (around 6 strips)2 Tbsp olive oil1/4 tsp black pepper1/2 cup Parmesan cheese shredded2 garlic cloves, finely chopped1/4 cup chopped parsley
How to make Roasted Potatoes:
(Preheat oven to 425°F with rack in lowest position)
- Wash and cut potatoes in quarters. Cover with cold water and bring them to a boil. Next, add 1 Tbsp of salt and cook for 12-15 min until potatoes can be pierced smoothly with a knife. Don’t overcook; they should not crumble. Drain and set aside.
- While potatoes are cooking, cut 6 strips of bacon in half lengthwise, than cut crosswise into 1/2 inch pieces. Cook bacon over medium heat, until cooked through but not crispy. Drain on paper towels, saving bacon fat for later.
- Brush bottom of a baking pan with oil and half of reserved bacon fat. Place potatoes cut side down in the baking pan. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Bake until bottom of potatoes turns golden orange, 35-40 minutes.
- 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. Place potatoes back in the oven and bake until cheese melts, approximately 15 min.
- Take out potatoes from the oven, and serve right away, sprinkling potatoes with chopped parsley. Potatoes aren’t usually something I crave but these were just crisp and perfect. Did I mention they have bacon?
