Ingredients

  • 1 tablespoon olive oil
  • ½ pound thick hickory smoked bacon, reserve 1/2 the grease
  • 3.5 pounds Yukon gold potatoes
  • 2 garlic cloves, minced
  • ¼ cup Parmigiano-Reggiano cheese, grated
  • coarse salt
  • freshly ground black pepper
  • fresh parsley

Directions

Peel potatoes and cook in 3 inches of water. Bring to boil and cook 12 minutes or until tender. Cut bacon into 1/2 pieces, cook until golden but still flexible. Drain on toweling. Cool potatoes. Brush a baking sheet with the oil and half of the bacon drippings. Cut potatoes in half or quarters. Sprinkle with salt and pepper. Bake at 425° for 35-40 minutes. Half way through, flip the potatoes. Reduce the heat to 375° turn potatoes and sprinkle with bacon, garlic, and cheese. Add more seasoning if needed. Bake an additional 15-20 minutes. Remove from oven, serve immediately. Sprinkle with parsley. Serves 4-6.

Source

Servings/Yield