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You might recognize these oven roasted potatoes from my recent post on Instagram. I was totally doting on these and my hunky husband. You know whats amazing about them (the potatoes I mean)?
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 Potatoes
1 Tbsp salt + 1/2 tsp
6 oz bacon (around 6 strips)
2 Tbsp olive oil
1/4 tsp black pepper
1/2 cup Parmesan cheese shredded
2 garlic cloves, finely chopped
1/4 cup chopped parsley
How to make Roasted Potatoes:
(Preheat oven to 425°F with rack in lowest position)
1. 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.
2. 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.
3. 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.
4. 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.
5. 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?
Crisp Oven Roasted Potatoes With Bacon and Cheese
Ingredients
- 3 lb medium Yukon Gold Potatoes
- 1 Tbsp salt + 1/2 tsp
- 6 oz bacon, around 6 strips
- 2 Tbsp olive oil
- 1/4 tsp black pepper
- 1/2 cup Parmesan cheese shredded
- 2 garlic cloves, finely chopped
- 1/4 cup chopped parsley
Instructions
- Preheat oven to 425°F with rack in lowest position.
- Cut washed potatoes in quarters, cover with cold water in the pot and bring to a boil. Add 1 Tbsp of salt and boil for 12-15 minutes until tender. Don’t overcook, drain and sat aside.
- While potatoes are cooking, cut 6 strips of bacon in half lengthwise, than crosswise into 1/2″ pieces. Cook them over medium heat, until cooked but not crispy. Drain on paper towels and save bacon fat for later.
- Place potatoes cut side down in the baking dish, coated with reserved bacon fat. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Bake at 425˚F until golden orange on the bottom, 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. Bake for additional 15 minutes, or until cheese melts.
- Remove baked potatoes from the oven, sprinkle with chopped parsley and serve right away.
