These potatoes are hard to resist with their crispy roasted outsides and creamy delicious insides. I learned to shake the boiled potatoes before baking from an English caterer. Try it! It makes a difference.
Ingredients
- 3 pounds Yukon Gold potatoes
- 1 tablespoon salt
- 6 slices bacon, halved and cut crosswise into 1/2-inch pieces
- 2 tablespoons olive oil
- salt and freshly ground black pepper to taste
- ½ cup grated Parmigiano-Reggiano cheese
- 2 cloves garlic, finely chopped
- ¼ cup fresh Italian flat-leaf parsley
Directions
Step 1
Place an oven rack in the bottom third of the oven and preheat oven to 450 degrees F (230 degrees C).
Step 2
Place potatoes in a large pot and cover with cold water and salt. Bring to a boil; reduce heat to medium and simmer until potatoes are just tender when pierced with a fork, about 12 minutes. Drain.
Step 3
Return potatoes to the pot; cover with a lid and shake pot vigorously, about 1 minute. Uncover and cool potatoes until easily handled, about 10 minutes. Peel potatoes and cut them crosswise into chunks.
Step 4
Place bacon in a skillet and cook over medium-high heat, turning occasionally, until most of the fat has melted and bacon is tender, 5 to 7 minutes. Drain bacon slices on paper towels, reserving bacon fat in the skillet.
Step 5
Brush the bottom of a shallow 10×15-inch baking pan with half of the bacon fat and olive oil. Sprinkle salt and pepper over potatoes and arrange in the baking pan.
Step 6
Roast potatoes in the preheated oven until golden brown on the bottom, about 30 minutes. Remove potatoes from oven and reduce oven temperature to 375 degrees F (190 degrees C).
Step 7
Turn potatoes over in baking pan. Top with bacon pieces, Parmigiano-Reggiano cheese, and garlic. Drizzle remaining bacon fat on top.
Step 8
Return to the preheated oven and continue roasting until Parmigiano-Reggiano cheese is melted, about 15 minutes. Sprinkle with parsley and serve.
Cook’s Notes:
You can roast potatoes on a rimmed baking sheet instead of using a baking pan if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 222 | |
% Daily Value * | |
Total Fat8g | 10% |
Saturated Fat2g | 12% |
Cholesterol12mg | 4% |
Sodium1138mg | 49% |
Total Carbohydrate30g | 11% |
Dietary Fiber4g | 14% |
Total Sugars1g | |
Protein8g | |
Vitamin C36mg | 182% |
Calcium81mg | 6% |
Iron2mg | 9% |
Potassium776mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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