Oven Roasted Potatoes

I will be the first to admit I am not very creative when it comes to my side dishes.  My day to day sides are bor-ring!  Thank goodness for Pinterest.   I found this side here and made it tonight!  It was a HUGE HIT!  It was easy and so flavorful.  It will definitely make an appearance on our dinner table again and again. 


1 Tbsp olive oil
1/2 lb hickory smoked, thick sliced bacon, cooked and crumbled
3 1/2 lbs Yukon Gold Potatoes
2 cloves garlic, minced
1/4 cup Parmigiano-Reggiano, freshly grated
coarse salt
fresh ground pepper
fresh parsley


-  In a medium pot, boil potatoes until fork tender.  Remove from water and let cool.
-  While the potatoes boil, cook bacon until almost crispy.  Let bacon drain on a paper towel and keep the bacon fat.
-  Once potatoes are cool enough to handle, cut them in chunks.
-  Coat a large sheet pan with olive oil and half of the bacon grease.
-  Place the potatoes on the sheet pan.  Sprinkle with salt and pepper and roast in a 425 degree oven for 40 minutes, turning the potatoes half way through.
-  Remove potatoes from oven and gently toss. 
-  Top the potatoes with the bacon crumbles, garlic and cheese.
-  Reduce the temperature to 375 degrees and roast potatoes for an additional 15 minutes.
-  Remove from oven and top with parsley.
-  Serve immediately.

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