This post was originally posted in June of 2012, on my Food Blog Epicuriosity Killed my Waistline.
So I’m sitting here blogging, and Charlie asks me what I’m going to write about. It goes a little something like this…
Charlie: What are you going to blog about?
Charlie: The really delicious ones?
Charlie: Those were delicious.
We’re very articulate around here with our food.
So here’s the deal. You read the blog, you know how my family has a love/hate relationship with food. They hate the healthy stuff, and love to drive me crazy reminding me of that. So when I saw this pin on the feed, I knew they would love it because it’s enveloped with bacon, garlic and Parmigiano Reggiano, the undisputed king of cheese. I don’t think I’ve ever found a roasted potato recipe that’s ever been this delicious. It’s a keeper for sure.
You will need;
- Small to medium tender fleshed potatoes such as Yukon Gold (maybe 5 per person to be safe, cuz you don’t want to run out of these!)
- 1 tbsp olive oil
- 1/2 thick cut bacon (the good stuff, do splurge here)
- 2 cloves garlic, minced (more if you really like garlic)
- fresh rosemary
- fresh flat leaf parsley
- course salt
- 1/2 cup FRESH grated Parmigiano Reggiano (go ahead and buy the chunk of it and grate it fresh with a micro plane, you’ll use the rest of it for a ton of other recipes you didn’t even know you were missing out on)
Start by boiling the potatoes in a large pot of salty water. Cook until fork tender, about 15 minutes, drain and let cool.
Cut bacon into chunks and cook until about halfway done. If you over cook the bacon now it will really crisp in the oven, so just cook them until they render out most of their fat. Remove from pan and drain. Do not discard the drippings.
Preheat the oven to 450* and mince the garlic, rosemary and parsley. Set aside.
Prepare your baking sheet by brushing the olive oil on it and drizzling half of the bacon grease as well. Put into the oven to get hot.
Quarter cooled potatoes, pull out hot baking sheet and place potatoes, cut side down, on the hot pan. Bake for 30-40 minutes. Toss potatoes halfway through.
Reduce temperature to 375*. Sprinkle with garlic, rosemary, bacon and cheese. Return to oven for another 20 minutes. Remove from oven and sprinkle with salt, pepper, and parsley. Serve.