Roasted Potatoes with Bacon, Cheese, and Parsley


  • 6 ounces bacon (about 6 slices), halved lengthwise, then cut crosswise into ½-inch pieces
  • ¼ cup chopped flat-leaf parsley
  • 3 pounds medium Yukon Gold potatoes (about 3 inches in diameter)
  • 2 tablespoons olive oil
  • ½ cup grated Parmigiano-Reggiano
  • 2 garlic cloves, finely chopped

1. Preheat oven to 425°F with rack in lowest position. 2. Generously cover potatoes with cold water in a 4-quart pot and add 1 tablespoon salt. Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes. Drain. Cool pot...

View full recipe at SpringPad


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