Parmesan Roasted Potatoes

These Parmesan Roasted Potatoes are loaded with smoky bacon bits, fresh parsley, and pressed garlic. Every bite is perfectly golden crisp on the edges and tender-soft in the center.

Let’s get started!

Servings: 6

– 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

TOTAL Time: 1 hour 5 minutes


White Scribbled Underline

Boil the potatoes.


Preheat the oven to 380 degrees Fahrenheit. Then wash the potatoes and cut them into pieces. Place them in a large pot and submerge the potatoes in water with some salt. Cook until they just start to soften, or can be easily pierced with a knife (don’t fully cook them).

Cook the bacon.


Now chop the bacon into small pieces and place it on a baking sheet lined with foil. Cook the bacon in the oven for about 10 minutes and set aside.

Strain and peel the potatoes.


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

Roast them.


Spread olive oil on a baking sheet and place the potatoes on top. Preheat the oven to 410 degrees Fahrenheit and bake the potatoes for 25-30 minutes.

Roast them.


Halfway through, flip them for even browning. In the last 3 minutes, spread the bacon, garlic, and parmesan cheese on top of the potatoes. When finished, mix in the chopped parsley and serve.