If you love a dish that manages to be incredibly comforting, satisfyingly crispy, and loaded with flavor, then you simply have to try this Crisp Oven Roasted Potatoes with Bacon and Parmesan Recipe. It’s the perfect combination of tender Yukon Gold potatoes, smoky bacon, and nutty Parmesan cheese, all roasted to golden perfection. Every bite gives you a delightful contrast of textures and a rich, savory punch that makes this dish an instant favorite for any meal or gathering. Trust me, once you try these, they’ll become your go-to side that everyone raves about!
Ingredients You’ll Need
What I love about this recipe is how it keeps things straightforward with a handful of essential ingredients that each play a starring role. From the earthy Yukon Gold potatoes to the irresistible crispiness of bacon, these ingredients come together perfectly to create layers of flavor and texture that feel anything but simple.
- 3 lb medium Yukon Gold Potatoes: These potatoes have a creamy texture and hold their shape wonderfully when roasted.
- 1 Tbsp salt + 1/2 tsp salt: The key to seasoning the potatoes just right without overpowering them.
- 6 oz bacon (around 6 strips): Adds that smoky, savory depth and crispy bites throughout.
- 2 Tbsp olive oil: Helps with roasting and adds a light richness.
- 1/4 tsp black pepper: Gives a subtle, warming kick that balances the saltiness.
- 1/2 cup Parmesan cheese shredded: Brings a sharp, nutty flavor that melts beautifully over the potatoes.
- 2 garlic cloves (finely chopped): Infuses the dish with a mellow but fragrant garlicky aroma.
- 1/4 cup chopped parsley: Freshens up the dish with a burst of color and brightness just before serving.
How to Make Crisp Oven Roasted Potatoes with Bacon and Parmesan Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 425°F and place the rack in the lowest position—this helps the potatoes crisp up nicely on the bottom. Preparing your oven properly sets the stage for that perfect golden finish we all crave.
Step 2: Boil the Potatoes
Wash and quarter your Yukon Gold potatoes, then cover them with cold water in a large pot. Bring the water to a boil and add 1 tablespoon of salt. Boil the potatoes for 12 to 15 minutes, or until they are just tender but not falling apart. This step ensures that the potatoes are cooked through without losing their shape, which is essential for crisping in the next stages.
Step 3: Cook the Bacon
While your potatoes cook, slice the 6 strips of bacon into smaller half-inch pieces by first cutting them lengthwise, then crosswise. Cook the bacon pieces over medium heat until they are cooked through but still slightly chewy, not completely crispy. Drain them on paper towels and save the bacon fat—it will become your secret weapon for roasting the potatoes to maximum crispiness.
Step 4: Roast the Potatoes
Drain the boiled potatoes and arrange them cut side down in a baking dish you’ve coated with the reserved bacon fat. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper evenly over the potatoes. Pop the dish into your 425°F oven and roast for 35 to 40 minutes, or until the bottoms turn a beautiful golden orange. The bacon fat here creates an irresistible crust on the potato surfaces.
Step 5: Add Cheese, Bacon, and Garlic
Lower the oven temperature to 375°F. Carefully remove the potatoes and flip them over so the golden side is now up. Sprinkle the shredded Parmesan cheese evenly over the potatoes, scatter the cooked bacon pieces on top, and add the finely chopped garlic. Drizzle the remaining bacon fat across the dish for an extra burst of flavor. Return everything to the oven for another 15 minutes, allowing the cheese to melt perfectly and the garlic to infuse all the layers.
Step 6: Garnish and Serve
Once the roasting is complete, take the potatoes out and sprinkle the fresh, chopped parsley over them for a fresh finish. Serve these beauties immediately so you can enjoy the full contrast of cheese, bacon, and crispy potatoes at their best. This is what the Crisp Oven Roasted Potatoes with Bacon and Parmesan Recipe is all about—simple steps, incredible results!
How to Serve Crisp Oven Roasted Potatoes with Bacon and Parmesan Recipe
Garnishes
A sprinkle of fresh parsley is not only visually appealing but also adds a nice herbaceous brightness that perfectly balances the richness of bacon and cheese. You can also try a light drizzle of sour cream or a dusting of smoked paprika for extra flavor and color.
Side Dishes
These potatoes are such a star that they pair beautifully with grilled chicken, roasted vegetables, or even a fresh green salad. They can brighten up any meal from casual family dinners to holiday feasts with lots of crowd-pleasing appeal.
Creative Ways to Present
For a party or special occasion, serve these potatoes in a rustic cast-iron skillet right from the oven for a warm, inviting presentation. Or plate them alongside a rich gravy or a tangy herb yogurt dip—both add exciting layers of taste and make the dish even more irresistible.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container and refrigerate for up to 3 days. The potatoes keep their flavor well, though the texture might soften a bit, so reheating properly is key.
Freezing
While you can freeze these potatoes, it’s best to do so before adding the cheese and bacon toppings. Freeze the boiled potatoes in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 1 month. Thaw and roast again when ready.
Reheating
To bring back the crispiness, reheat the potatoes in a preheated 400°F oven on a baking sheet for 10-15 minutes. Avoid microwaving if you want to keep that crunchy texture and avoid sogginess.
FAQs
Can I use a different type of potato for this recipe?
Absolutely! While Yukon Gold potatoes are best because they hold together but get creamy inside, you can also use red potatoes or even fingerlings. Just adjust boiling time accordingly.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the bacon and replace the bacon fat with olive oil or butter. You can add smoked paprika or smoked salt to mimic the smoky flavor.
How do I prevent the potatoes from sticking to the pan?
Using the reserved bacon fat to grease the baking dish is key. It creates a non-stick surface and adds flavor. If you skip bacon, a generous brush of olive oil will do the trick.
Can I prepare the potatoes in advance?
Yes, you can boil and even par-roast the potatoes ahead of time, then finish baking them with the toppings just before serving for convenience.
What if I don’t have Parmesan cheese?
Grated Pecorino Romano or Asiago cheese makes a great substitute with a similar sharpness and meltability.
Final Thoughts
There’s nothing quite like the comforting aroma of crisp roasted potatoes combined with the irresistible flavors of bacon and Parmesan. This Crisp Oven Roasted Potatoes with Bacon and Parmesan Recipe is truly a crowd-pleaser that feels like a hug on a plate. Whether you’re feeding family or impressing friends, this dish is guaranteed to earn rave reviews. Go ahead and dive into this taste sensation—you’ll be so glad you did!
Print
Crisp Oven Roasted Potatoes with Bacon and Parmesan Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4-6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
These crispy oven roasted Yukon Gold potatoes are enhanced with savory bacon, melted Parmesan cheese, and fresh garlic and parsley for a flavorful and hearty side dish. Perfectly tender and golden on the outside, these potatoes are first parboiled then baked in bacon fat to achieve an irresistible crispness, making them an ideal accompaniment to any meal.
Ingredients
Potatoes
- 3 lb medium Yukon Gold Potatoes
- 1 Tbsp salt (for boiling) + 1/2 tsp salt (for seasoning)
- 1/4 tsp black pepper
Bacon and Cheese
- 6 oz bacon (around 6 strips)
- 1/2 cup Parmesan cheese, shredded
Other
- 2 Tbsp olive oil
- 2 garlic cloves, finely chopped
- 1/4 cup chopped parsley
Instructions
- Preheat the Oven: Preheat your oven to 425°F and position the oven rack in the lowest slot to prepare for roasting the potatoes.
- Boil Potatoes: Cut the washed Yukon Gold potatoes into quarters. Place them in a pot, cover with cold water, and add 1 tablespoon of salt. Bring to a boil and cook for 12-15 minutes until just tender, being careful not to overcook. Drain the potatoes and set aside.
- Cook Bacon: While potatoes are boiling, cut the bacon strips in half lengthwise and then crosswise into 1/2-inch pieces. Cook the bacon over medium heat until cooked through but not crispy. Drain on paper towels and reserve the rendered bacon fat.
- Roast Potatoes First Side: Coat a baking dish with the reserved bacon fat. Arrange the parboiled potatoes cut side down in the dish. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast in the oven at 425°F for 35-40 minutes until the bottoms turn a golden orange and crisp.
- Flip and Add Toppings: Reduce the oven temperature to 375°F. Carefully remove the potatoes from the oven and flip each piece over. Sprinkle the potatoes with shredded Parmesan cheese, cooked bacon pieces, and chopped garlic. Drizzle with the remaining bacon fat.
- Finish Baking: Return the baking dish to the oven and bake for an additional 15 minutes, or until the cheese has melted and begun to brown slightly.
- Garnish and Serve: Remove the potatoes from the oven, sprinkle with the chopped parsley for a fresh burst of flavor, and serve immediately while hot and crispy.
Notes
- Parboiling the potatoes ensures they’re tender on the inside before roasting crisp on the outside.
- Using bacon fat to coat the baking dish adds rich flavor and helps crisp the potatoes.
- Do not overcook bacon; it should be cooked through but not crispy to retain some chewiness and flavor balance.
- Flipping the potatoes during roasting promotes even browning on both sides.
- Fresh parsley adds a bright contrast to the rich, cheesy, and savory flavors.
