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Roasted Potatoes with Hickory Smoked Bacon

Potatoes, bacon, cheese, need I say more?  Actually in this case, I think so.  These aren’t your standard cheddar loaded potatoes you’d get at happy hour in some family restaurant, they’re a deliciously sophisticated and yes, slightly decadent dish that is now definitely on my go-to side dish list.

iNgredients:

1 Tbsp olive oil
1/2 lb hickory smoked, thick sliced bacon
3 1/2 lbs Yukon gold potatoes
2 cloves garlic, minced
1/4 cup parmesan (preferably freshly grated parmigiano-reggiano)
coarse sea salt
freshly ground black pepper
2 Tbsp minced fresh rosemary leaves
fresh parsley, chopped

DIRECTIONS:

  1. Peel the potatoes and place in a large pot with water covering them.  Bring water to a boil and cook for 10-15 minutes or until potatoes are tender.
  2. Cut bacon in small pieces (freeze the bacon slices for about 10 min, it will make easier to cut)
  3. Cook bacon in a skillet until golden, but still flexible. You don’t want it crunchy. Remove cooked bacon onto a plate lined with paper towels.
  4. While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley. Also, grate the Parmigiano-Reggiano.
  5. Place cut side down on a cookie sheet and sprinkle with coarse salt,pepper and rosemary. Place in 425° oven for 35-40 minutes. Rotate potatoes halfway through the baking time to ensure an even color.
  6. Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and parmesan and cook for additional 15 minutes or until browned and cheese is melted.
  7. Remove from oven and sprinkle with fresh parsley. And voila, enjoy!