I’m going to be honest. Sometimes you photograph a dish, and, even though the food tastes absolutely amazing, the photo looks like a big ol’ hot mess. Tuna casserole is a good example – there’s not enough lipstick in the world to put on that pig. This, however, is NOT one of those times. I swear to you, these oven roasted potatoes taste as delicious as they look.
Yukon Golds are my favorite potato to grow in the garden. And a freshly dug Yukon will melt in your mouth. This recipe was adapted from epicurious. Interestingly, the directions call for boiling the potatoes first, then peeling, which was more than a little messy. But the directions also called for bacon and cheese, so I was willing to take the chance.
After you boil the potatoes, allow to cool and place cut-side down on prepared pan.
Rotate halfway through so you’ve got a nice, even color. (Kind of like tanning when you were a teenager. WHY DID WE DO THAT? WHERE WERE OUR PARENTS? I swear my daughter will wear SPF 400 every day of her life whether she likes it or not.)
Throw on the goodies. And return to the oven for another 15 minutes or so…
…sprinkle with a little parsley and admire your handiwork as long as you possibly can before you start shamelessly pigging out on these pretty potatoes. My record is four seconds.
- 1 Tbsp olive oil
- ½ lb hickory smoked, thick sliced bacon
- 3½ lbs Yukon Gold Potatoes
- 2 cloves garlic, minced
- ¼ cup Parmigiano-Reggiano, freshly grated
- coarse salt
- fresh ground pepper
- fresh parsley
- Scrub potatoes and place in a large pot. Fill pot with water until potatoes are covered by 2-3 inches of water. Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender. (My potatoes were fairly large, so this took close to 15 minutes.)
- Meanwhile, partially freeze bacon for easier cutting. (Ten minutes in the freezer works well.)
- Slice bacon strips in half, then cut into ½-inch pieces. I like to cut bacon prior to cooking. It's easier to work with in the skillet and easy to drain with a slotted spoon.
- Cook bacon in a skillet until golden, but still flexible. You don't want crunchy bacon.
- Remove cooked bacon onto a plate lined with paper towels. Reserve the bacon drippings.
- Check potatoes and if fork tender, drain and allow to cool.
- While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley.
- Grate the Parmigiano-Reggiano.
- Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. I used a 12x18 baking sheet for this and it worked well.
- Once the potatoes are cool, peel and cut in half, or quarter if potatoes are large.
- Place cut side down on prepared pan and sprinkle with course salt and fresh 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 and sprinkle with the bacon, garlic, and Parmigiano-Reggiano.
- Add more salt and pepper if desired. Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted.
- Remove from oven and sprinkle with fresh parsley. Serve immediately!