Oven Roasted Yukon Gold Potatoes
Description
This side dish is made with melt in your mouth Yukon Gold potatoes that are boiled and then baked and topped with thick bacon, garlic, cheese, coarse salt and parsley.
Ingredients
1 Tbsp olive oil
1/2 lb hickory smoked, thick sliced bacon
3 1/2 lbs Yukon Gold Potatoes, scrubbed
2 cloves garlic, minced
1/4 cup Parmigiano-Reggiano, freshly grated
coarse salt
fresh ground pepper
fresh parsley
Directions
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Place potatoes in a large pot filled with salted water until potatoes are covered by 2-3 inches of water. Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender.
Meanwhile,place bacon in freezer for about 10 minutes easier cutting. Slice bacon strips in half, then cut into 1/2-inch pieces. Cook bacon in a skillet until golden, flexible, but not crunchy. Remove bacon to a plate lined with paper towels. Reserve the bacon drippings.
Check potatoes and if fork tender, drain and allow to cool.
While potatoes are cooling, preheat the oven to 425 degrees.
Mince the garlic and parsley and grate the Parmigiano-Reggiano.
Prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan.
Once the potatoes are cool, peel and cut in half, or quarter if potatoes are large.
Place cut side down on prepared pan and sprinkle with coarse salt and freshly ground pepper. Place in 425 degree oven for 35-40 minutes. Rotate potatoes halfway through the baking time to ensure an even color.
Reduce temperature to 375 degrees, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano.
Add more salt and pepper if desired. Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted. Remove from oven and sprinkle with fresh parsley.
Makes 4-6 servings