Roasted Potatoes with Bacon, Cheese, and Parsley

Roasted Potatoes with Bacon, Cheese, and Parsley
Photo by Ditte Isager

Ingredients

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

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

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