Oven Roasted Potatoes
Adapted from My Adventures in the Country
1 Tbsp olive oil
1/2 lb sliced bacon
3 1/2 lbs Yukon Gold Potatoes
2 cloves garlic, minced
1/4 cup Parmigiano-Reggiano, freshly grated
fresh ground pepper
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.
Slice bacon into 1/2-inch pieces. I find it is easiest to use cooking scissors. I use mine several times a day.Cook bacon in a skillet until golden, but still flexible. If you want a vegetarian option, you can use baco's.
Remove cooked bacon onto a plate lined with paper towels. Reserve the bacon drippings.
Once Potatoes are done, drain and allow to cool.
While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley. Also, 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 large lasagne baking dish because I have baking stones and don't own a plain baking sheet. (enter gasp here).
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.
Reduce temperature to 375°, and sprinkle with the bacon, garlic, and Parmigiano-Reggiano.
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.