If you’re a fan of comfort food, these ultimate cheesy bacon roasted potatoes are about to become your go-to side dish. Imagine crispy potatoes, gooey cheese, and the savory goodness of bacon all coming together in one delightful bite. Whether you’re serving them for brunch, dinner, or a casual get-together, these potatoes are sure to please any crowd. Get ready to enjoy the perfect blend of flavors and textures in every forkful!
Steps
- Preheat your oven to 425°F and position the rack at the lowest level. Quarter the cleaned potatoes and immerse them in cold water. Bring them to a boil, add 1 tablespoon of salt, and cook for 12-15 minutes until they are tender but not falling apart. Drain and set aside.
- While the potatoes are boiling, slice the bacon strips lengthwise, then cut them into half-inch pieces. Cook the bacon over medium heat until it’s just done but not crispy. Drain on paper towels, reserving the bacon grease for later use.
- Coat the bottom of a baking dish with a mix of olive oil and half of the reserved bacon grease. Arrange the potatoes with the cut side facing down. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Bake for 35-40 minutes until the underside turns golden brown.
- Lower the oven temperature to 375°F. Flip the potatoes over in the dish, then sprinkle with Parmesan cheese, cooked bacon pieces, and chopped garlic. Drizzle with the remaining bacon grease and bake for another 15 minutes until the cheese is melted.
- Remove the potatoes from the oven and garnish with chopped parsley. Serve immediately while still hot for the best taste and texture.
Ingredients
- 3 pounds of medium Yukon Gold Potatoes
- 1 tablespoon salt plus an additional 1/2 teaspoon
- 6 ounces of bacon (approximately 6 strips)
- 2 tablespoons of olive oil
- 1/4 teaspoon black pepper
- 1/2 cup shredded Parmesan cheese
- 2 garlic cloves, finely chopped
- 1/4 cup chopped parsley
FAQ
- Can I reheat these roasted potatoes without losing their crispiness?
- Yes, these oven roasted potatoes maintain their crisp texture even when reheated in a microwave.
- What type of potatoes should I use for this recipe?
- The recipe calls for medium-sized Yukon Gold potatoes, which work well due to their creamy texture and ability to hold their shape.
- How do I prepare the bacon for the potatoes?
- Cut the bacon strips in half lengthwise and then crosswise into 1/2 inch pieces. Cook them until they are done but not crispy, then drain on paper towels, keeping the bacon fat for later use.
- At what point do I add the cheese and bacon to the potatoes?
- After the initial baking, reduce the oven temperature, flip the potatoes, and sprinkle them with Parmesan cheese, bacon, and chopped garlic. Drizzle with the remaining bacon fat before returning them to the oven.
- What is the best way to serve these roasted potatoes?
- Serve the potatoes immediately after baking, garnished with freshly chopped parsley for added flavor and freshness.
Tips
- To ensure the potatoes cook evenly, make sure they are all cut into similar-sized quarters before boiling them.
- Keep an eye on the potatoes while boiling to avoid overcooking them, as they should be tender but not falling apart.
- Save the bacon fat after cooking the bacon, as it adds a rich flavor when brushing the baking pan and drizzling over the potatoes.
- For optimal crispiness, place the potatoes cut side down in the baking dish during the first bake, and then flip them for even cooking and browning.
