Roasted Potatoes with Bacon, Cheese, and Parsley
You can never have too many side dish recipes, so give Roasted Potatoes with Bacon, Cheese, and Parsley a try. This recipe serves 8. One portion of this dish contains approximately 9g of protein, 14g of fat, and a total of 245 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. If you have bacon, parmigiano-reggiano, yukon gold potatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 5 hours.
Instructions
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 to warm, then peel and cut in half crosswise.
Cook bacon in a 12-inch heavy skillet over medium heat, stirring, until cooked through but still flexible.
Drain on paper towels, reserving fat in skillet.
Brush bottom of a 15- by 10-inch shallow baking pan with oil and half of reserved bacon fat.
Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper and arrange, cut sides down, in baking pan.
Bake until undersides are golden brown, 30 to 35 minutes.
Reduce oven temperature to 375°F. Turn potatoes over, then sprinkle with cheese, bacon, and garlic and drizzle with remaining bacon fat (if fat congeals, reheat briefly over medium heat).
Bake until cheese is melted, about 15 minutes.
· Potatoes can be boiled and peeled 1 day ahead and chilled in an airtight container.· Potatoes, without cheese, bacon, garlic, and bacon fat, can be baked 6 hours ahead and kept, loosely covered, at room temperature. Turn potatoes over and proceed with recipe, baking a little longer. If baking at same time as stuffing, leave oven temperature at 425°F.