Description
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
Instructions
- Place an oven rack in the bottom third of the oven and preheat oven to 450 degrees F (230 degrees C).
- 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.
- 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.
- 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.
- 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.
- 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).
- Turn potatoes over in baking pan. Top with bacon pieces
- Parmigiano-Reggiano cheese
- and garlic. Drizzle remaining bacon fat on top.
- Return to the preheated oven and continue roasting until Parmigiano-Reggiano cheese is melted
- about 15 minutes. Sprinkle with parsley and serve.
Prep Time: 30 mins
Cook Time: 1 hr 7 mins
Total Time: 1 hr 47 mins
Servings: 8