Roasted Potatoes with Bacon, Cheese, and Parsley

Ingredients

• 3 pounds medium Yukon Gold potatoes
• 2 tablespoons olive oil
• 2 garlic cloves
• ¼ cup flat-leaf parsley
• 6 ounces bacon
• ½ cup grated Parmigiano-Reggiano

Preheat oven to 425°F with rack in lowest position. 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 potatoes t...

View full recipe at Epicurious