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
Scale
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.
