Roasted Potatoes with Bacon, Parmesan, and Parsley

These bacon and parsley potatoes are perfect for any occasion. They’re not too heavy but have tons of flavor.

Instructions:

1. Preheat oven to 380 degrees Fahrenheit.
Chop the bacon into small pieces and place on a baking sheet lined with foil. Cook the bacon in the oven for about 10 minutes and set aside. If you don’t have time to cook your own bacon, you can always use store bought bacon crumbles.

2. While the bacon is cooking, wash the potatoes and cut them into pieces. (About 8 pieces per potato, depending on the size). Place the potatoes in a pot and fill with enough water to fully submerge the potatoes. Add 1/2 tbsp salt and cook until the potatoes are just starting to soften or easily pierced with a knife. You don’t want to fully cook them just yet.

3. Strain out the water and set the potatoes aside to cool. Once they’ve cooled, peel the skins off. (Peeling the skin is optional)

4.  Spread 2 tablespoons of olive oil onto a baking sheet and place the potatoes on top. Preheat the oven to 410 degrees Fahrenheit and bake the potatoes for 25-30 minutes. Halfway through baking, flip the potatoes to ensure even browning. In the last three minutes of baking, spread bacon, garlic, and parmesan cheese on top of the potatoes.

5. Once the potatoes are out of the oven,  mix in the chopped parsley.

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Roasted Potatoes with Bacon, Parmesan, and Parsley

Prep Time

25 mins

Cook Time

40 mins

Total Time

1 hr 5 mins

 

Servings: 4

Author: Dina Polyashov

Ingredients

• 10 bacon slices
• 2 lb Yukon gold potatoes
• 1/4 cup parsley chopped
• 1 clove garlic minced
• 1/2 cup shredded parmesan cheese
• 2 tbsp olive oil
• 1/2 tbsp salt

Instructions

1. Preheat oven to 380 degrees Fahrenheit.
2. Chop the bacon into small pieces and place on a baking sheet lined with foil. Cook the bacon in the oven for about 10 minutes and set aside. If you don't have time to cook your own bacon, you can always use store bought bacon crumbles.
3. While the bacon is cooking, wash the potatoes and cut them into pieces. (About 8 pieces per potato, depending on the size). Place the potatoes in a pot and fill with enough water to fully submerge the potatoes. Add 1/2 tbsp salt and cook until the potatoes are just starting to soften or easily pierced with a knife. You don't want to fully cook them just yet.
4. Strain out the water and set the potatoes aside to cool. Once they've cooled, peel the skins off. (Peeling the skin is optional)
5. Spread 2 tablespoons of olive oil onto a baking sheet and place the potatoes on top. Preheat the oven to 410 degrees Fahrenheit and bake the potatoes for 25-30 minutes. Halfway through baking, flip the potatoes to ensure even browning. In the last three minutes of baking, spread bacon, garlic, and parmesan cheese on top of the potatoes.
6. Once the potatoes are out of the oven, mix in the chopped parsley.