When I heard this month’s Kitchen Bootcamp Challenge was potatoes, I was pumped. Originally, I had great plans for the sweet potatoes still in my basement from last fall, but after researching and chatting with the hubby, I decided to go with Yukon Gold potatoes instead. My husband isn’t a huge fan of sweet potatoes and I wanted to make something he would enjoy too, so that’s how I settled on this oven roasted potato recipe.
Yukon Golds are our favorite potato to grow in the garden and they absolutely melt in your mouth when freshly dug from the garden. But oddly enough, I’ve never actually roasted them in the oven. Of course, I’ve added them to a roast with carrots and onions and celery, you know the usual, but never on their own. So that was it. That was going to be this month’s challenge for me.
I did some more searching through The Professional Chef and on the web and actually settled on a recipe from epicurious.com. I was intrigued by the directions. They called for boiling the potatoes, then peeling. This seemed strange to me. I’ve tried that technique before and never really appreciated the messiness that came with the potatoes after they’d been boiled. And after trying it again in this recipe, I think I’ll stick with my method, and peel first.
Don’t get me wrong, there was nothing wrong with the flavor, just a personal preference as far as how potato-coated my hands were when I was done. I prefer less potato on my hands and more potatoes in the pan. 
March 23rd, 2012
Oven Roasted Potatoes
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 Parmigiano-Reggiano, freshly grated
coarse salt
fresh ground pepper
fresh parsley
Directions:
Scrub potatoes and place in a large pot. Fill pot with 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. My potatoes were fairly large, so this took close to 15 minutes.
Meanwhile, partially freeze bacon for easier cutter. (Ten minutes in the freezer works well.) Slice bacon strips in half, then cut into 1/2-inch pieces. I like to cut my bacon prior to cooking. It's easier to work with in the skillet and easy to drain with slotted spoon.
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. Reserve the bacon drippings.
Check potatoes and if fork tender, drain and allow to cool. If making this recipe again, I would peel the potatoes before I boiled them or try leaving the skins on all-together. Yukon Golds have a relatively thin skin, so I think this would have added a nice look and texture to the potatoes.
While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley. Also, grate the Parmigiano-Reggiano.
Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. I used a fairly large cookie sheet for this and it worked well.
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 course salt and fresh ground pepper. Place in 425° oven for 35-40 minutes. Rotate potatoes halfway through the baking time to ensure an even color. I did not do this and some of mine were more golden than others.
Reduce temperature to 375°, 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, depending on serving size. Serve immediately!
Notes:
The above link to The Professional Chef is an amazon affiliate link. Any purchase made through my amazon store will result in my receiving a small percentage of the sale price.
Adapted from epicurious.com
{ 169 comments… read them below or add one }
These look soo good! Pinning it!
Thanks, they were delicious! One of the hubby’s new favorites!
Oh my, these are the best looking potatoes I’ve ever seen!!
Aren’t they pretty! I was so excited with how they turned out.
These look fabulous, at what point do you add the bacon back to the potatoes, with the cheese? I want to give these babies a try. Thanks for sharing, Rose
Hi Rose! Yes, with the cheese. I will make the change in the recipe. Thanks for catching that!!! Let me know how you like them!
Those look FANTASTIC! Pinned them and going to try them tonight! Thanks!
Great! Hope you like them!
I am trying these tonight for a special birthday dinner. They sound fantastic, I hope they turn out ok
I’m sure they will…good luck!
Can’t wait to try these. They looks so delicious. NIce pictures.
Thanks!
These look heavenly! Those crispy brown edges? I kill for those. Droolinggg.
These potatoes look fantastic! My husband loves bacon and I love crispy crust. I am sure I will love this recipe! Thanks.
These potatoes look great… I love all of the great flavors going on in the dish. Thanks so much for submitting them for this month’s Kitchen Bootcamp challenge!
You bet! Thanks so much for hosting these challenges. I can’t wait for next month’s challenge!
This seems like way too many steps. Why do you need to boil the potatoes first then bake twice????It makes more sense to prepare bacon and them put everything together and bake once in the oven… I still want to try this but I’ll prepare it a little different.
I believe the boiling helps to partially cook the potatoes before baking them. Because I used larger potatoes, it would have taken more than 30 minutes for them to fully cook in the oven. And you aren’t actually baking them twice, just turning them halfway through for even browning. You can certainly make any changes to the recipe that would better suit your needs! That’s the joy in recipe making!
Rather than boil the potatoes, cut them up in quarters to bake. You don’t even have to peel them. Just wash and cut.
I make oven potatoes all the time like that and they are completely done in 40 min (using 5 total potatoes quartered). I am going to try this recipe though. Looks delicious. Bacon makes EVERYTHING taste better lol
I totally agree. I think putting the raw uncooked cut up potatoes in oven would work. I would just lightly fry the bacon, drain then put everything in the oven. I am all about easy and quick!
Cooking the potatoes first will dry them out a bit and make them crispier after baking. You can also microwave the potatoes instead of boiling them, which keeps the process pretty quick. Be sure to puncture the potato before cooking in the microwave (so it doesn’t explode)! Microwave on high until potatoes start to soften, about 4-6 minutes depending on how many potatoes you are cooking and how large they are. If you have a baked potato setting on your microwave, even better!! Enjoy! They’re YUMMY!
The way my gran and mum cook oven roast potatoes is to peel and boil them first, but for only 5 minutes instead of until they’re completely tender, then to drain them and shake them in the pan. This breaks up the edges a bit, making them more fluffy. Then put them in the oven pan with the bacon fat/oil and roast as per the recipe. This gives extra ‘fluffy’ edges which all crisp up
Love this idea Nicola.
Love this dish with fried chicken and cornbread!
These look so good! Just bought a bag of Yukons on sale today and can’t wait to try this recipe for supper. Thanks for posting. PS – your photos are amazing.
Oh, they will taste even better then.
Oh my these looks delish! I may have to make some tonight!!
YUMMY These look so good and I can’t wait to try them!
I never have parmigiano-Reggiano on hand. Can I use grated parmesan instead or is it worth a trip to the market? for the real deal? CAN’T WAIT TO TRY!
Yes, that would still work! Enjoy!
I just saw these on Pinterest…I can’t wait to try them!!!
Patti
Visiting from Pinterest.com
So amazing!
I made these last Friday night (and AGAIN on Sunday night they were so good!) THANK YOU!
Awesome! I love hearing that!!!
These potatoes will be included in my Easter menu Amy!
I can’t wait to cook them – thanks for the delicious recipe.
Quick Q: I live in Sydney, Australia and Yukon Gold potatoes are not a commonly available variety. My current favourites are Kipflers for boiling, and Golden Delight for roasting. Can you suggest and alternative variety to Yukon Gold perhaps?
Hi Susie!
I think either your Golden Delights or Kipflers would work just fine in this recipe. I did a little research to see what I could find and I think a variety called Dutch Creams might also work. Yukon Golds are categorized as a moderately moist potato with yellow, waxy skin, and a rich, buttery flavor. The Dutch Creams were the closest to these that I could find. Although I have not personally tried them, from the information I found, I believe they should work. I’m anxious to hear how they turn out.
Hope this helps!
Do believe small red potatoes would taste great also. Going to try them.
I think they would too.
Hope you like them!
Thanks so much Amy for your prompt advice.
I’ll let you know how the other variety of potatoes go!
Susie
You bet! Look forward to hearing back!
These look delish!
I’m making this right now for tomorrow, Easter Brunch I cut the potatoes too small, so, I athink I will just roast them. hope the will be turn allright.
If you’ve cut them smaller than you wanted, just reduce your baking time a bit. I think they will be fine! Potatoes are pretty forgiving.
Please, if you are going to post recipes make sure they been tested!! too many errors! thanks
I’m not sure what errors you are referring to, please clarify. I have made this recipe with much success and reviewed the instructions and they appear clear to me. Please let me know what part you didn’t understand so I can try to make it easier to follow. Thanks!
Amy, these instructions couldnt be any clearer. Going to make them tomorrow, cant wait!
There’s nothing wrong with the recipe. Thanks Amy!
These instructions are as clear as glass! I made them and they came out fantastic! So much so I am making them for my Easter menu this year (2013) Thanks for sharing.
Going to make for Easter they look good what’s not to love bacon ,cheese , potatoes thanks I love Pinterest
Oh! These potatoes look amazing! I, too, found your recipe through Foodgawker! So excited about all the recipes on your site!
Just made them. OH gosh–delicious!!! Thanks for sharing.
Pretty dam good, used reds instead worked well too just not as sweet! Thanks Amy
Mine are in the oven right now… I posted this from food gawker onto pinterest… Got 163 repins, figured I better try it right away
I am salavitating and can’t stop..thank you so very much for sharing!
These sound delicious!!! I can’t wait to try them. As far as peeling potatoes. I very rarely peel my potatoes. That’s where a lot of the nutrients are and it cuts down on prep time.
Can you tell me how many people this serves? And thanks so much for sharing!
This recipe serves four easily and could serve more, depending on serving size. Enjoy!
I used to make something similar to this all the time for my husband – a meal in one pan. I browned the bacon, drained most of the grease and then fried the potatoes with the bacon pieces, just added some salt and pepper. Yummo! Think I’ll have to make some just for me tomorrow!
Mmmmm….that sounds delicious. And something my hubby would really enjoy too!
I was wondering if you are supposed to use the rest of the bacon drippings? I have mine in the oven right now. I think I will use the rest of the drippings when I lower temp and before adding the bacon,cheese, garlic and parsley. They look wonderful
You certainly could. I didn’t when I baked mine, but if you want more bacon flavor or the potatoes are sticking to the pan, it might be a good idea. Hope you like them!
Hi Amy!
Do you think I can cook the potatoes before and reheat and roast the next day? I want to do them for mothers day for 15 or 20 ppl and I’m trying to figure out the most efficient way and I won’t have a ton of oven space. Any ideas?
Thanks!
Susie
Hi Susie,
Yes, I believe that would work just fine. The original recipe stated that you could actually bake them and keep them at room temperature without the toppings for around 6 hours. If you’re short on time or oven space, I would certainly try this. Good luck!
OMG, these look so good!! So much for me trying to cut down on carbs ;^)
Why even bother peeling the potatoes? I just scrub them well before cooking then cut them into bite sized pieces. I’ve roasted potatoes without pre-cooking them and they turn out great. Just mix them with olive oil, minced garlic, salt & pepper and roast for about 1/2 to 3/4 of an hour then add the bacon and roast for another 15 mins. Great and done in less time. Not saying your recipe isn’t great, but why bother cooking them twice?
I agree, the peeling isn’t necessary. The original recipe gave those instructions, so that’s what I followed. If you prefer not to peel, don’t peel them. My husband loves the skin on, so I’m sure I’ll be making them again, with the peels still on.
Either way, they’re delicious.
Making these tonight. Going to use red potatoes (they are on sale) and leave the skins on. Can’t wait!
Mmm….I’m sure they will be delicious!
Skip the whole boiling the potato business. Our favorite new side dish is red potatoes (I will have to try the Yukon Golds) cut in fourths and coated with a little olive oil and baked for about 20 to 25 min. at 425 degrees.
These look so very delicious! I’m planning on making one pan with bacon and one without (I’m a vegetarian). I think the boiling may play a part in getting some of the starch out of the potato. When I make oven fries, I soak my cut potatoes in water for 1/2 hour and dry them before roasting. The crust seems to be crispier and yummier. Thanks for the great post
made these tonight. came good. i cooked the bacon then cut it up. i used packaged parmesan cheese. will make it again.
Made these last night in a toaster oven at a campground – to die for. Making a breakfast skillet now with the left overs.
Oh wow! Glad to know they are so versatile and the breakfast skillet sounds delish!!! The hubby would love that!
it was very good. will make it again.
OMG! My two favorite things to eat! They look and sound awesome!
I made these potatoes last night for my husband and he loved them! I did not have bacon or fresh parsley so I used some cut up black forest ham and dried parsley and it was still delicious! Thanks for sharing
WOAH-these look amazing. Of course anything with bacon is better but these potatoes look and sound tantalizing! Found you via pinterest!
Will love to try this without the bacon as non of us need to add saturated fat to a relatively healthy dish
Ok. So we had these for dinner tonight along with some honey glazed baked carrots and chicken. I only had russets and Kraft parmesan cheese, other than that I followed the recipe except I did not boil them first. Did not care for them. They were dry and fairly tasteless. This may have been the type of taters. I will try them again because they look scrumptous. Since I don’t have fresh cheese I am going to use a little less Parm as there was way too much left on the baking sheet after cooking. Thanks for sharing your recipe and hopefully round two will be better. I may try it with sweet potatoes as I am borderline diabetic.
looks so good but dont see any place to pin it
Try now.
I added the “Pin It” button to the posts. Scroll to the bottom and there’s a link to choose which photo you’d like to pin. Thanks for stopping by!
Have you tried fresh dill instead of the parsley. OMG it really adds a lot of flavor.
Sounds and looks delicious! I think I would have to add onions at some point! Thanks!
Found this on Pinterest and made them tonight! LOVED! Def a “make for company”!
Looks so good, but can’t get the entire recipe instructions to print out. Pictures go blank on 3rd page. I need pics…I’m a sad cook.
Annie, did you try the “print” icon at the bottom of the post? I just tried a print preview from that and they appeared to all display in preview. I’m not sure why they aren’t printing for you!
I agree…pictures are so helpful! Even if you can’t get them to print, still give them a try! They are too delicious to miss out on! 
Very nice recipe and I love spuds….Cant wait to try it…. Thanks…
I’m trying these this weekend. They look great.
Is there a way to print recipe without printing all of the comments? It was going to be 35 pages. I’m new here.
Yes…just click on the “print” icon at the bottom of the post and a window should pop up for your printer. Hit “preview” and you can determine how many of the pages you want to print. In my preview, the first three pages were all you would need. The rest were comments.
Hope that helps!
Now I am only getting the instructions up to “Place in 425 oven for 35-40 minutes……………. and half of that picture. The next page only prints out black frames and no instructions. Even tried to print fives pages in case that made a difference, got first two pages, no third and then two pages of comments. Strange…
Oh, I ‘m so sorry that’s happening!:( I’m guessing it’s something with the settings, either on your computer or how it prints. My only other suggestion I have would be to copy the portion that isn’t printing and paste that onto a Word document. I don’t normally suggest that, due to copyright infringements, but if you’re just using it for personal use, I don’t have a problem with it.
Can someone explain the “Pin it” for me and why I would do it?
Hi Judi,
The “Pin it” button is used to “pin” items to your Pinterest account’s bulletin board. If you’re not familiar with Pinterest, it’s basically an online bulletin board where you “pin” items that you’ve found online and organize them into separate boards. It’s a great place to pin recipes, fashion trends, decorating inspiration, or design ideas, or anything else you find that you want to keep track of. I’m not a Pinterest junkie, but I do pin a few things, here and there. Hope that helps.
Perfect meal for a cloudy and windy day like today!
Made these tonight and they were a big hit! Thanks for the recipe!
Amy, Thank you so much for your help.
Diane: Sorry you’re not getting the full recipe. I got it and it was 3 pages. I don’t know what else you can do about this. It’s frustrating. I haven’t tried the recipe yet, but I will. Good Luck.
These were seriously delish!
you should have said to peel them before starting instead of posting it after we’ve boiled them. makes it harder that way…
Hi Mzslim,
As I stated in the beginning paragraphs of the post, I tried the recipe as the original stated and boiled the potatoes first, but after having done that, I would peel first the next time I made them. I merely posted the recipe with the directions that way because that’s how I actually prepared them. I would never want to mislead someone by giving instructions for a recipe that were not what I had personally tried for the post. Please feel free to make any adjustments to the directions or recipe that you see fit. I certainly do! That’s the joy of cooking and baking. 
I agree that peeling the potatoes first IS easier.
Thanks for the recipe. The entire family loved these! I used red potatoes and left the skin on (like you mentioned.) Yum!
Nice tip on par-freezing the bacon to make it easier to cut. I do this all the time with jalapeños and chicken parts… never thought of doing it with bacon.
This whole beautiful post you made about oven roasted potatoes, and all I saw was “bacon”!
I’m with Katie J – I prefer reds.
Q: why do you boil them first till they are fork tender? don’t they get over cooked roasting for nearly another hour? have you tried just roasting them, rather than boil and roasting them? thanks … they look delish!
I boiled them first because that was how the original recipe was written. For us, they were perfect and not over cooked. If you want to try skipping that step completely, I’d say give it a try. The worse thing that could happen would be that they might take a little longer to bake. Thanks for stopping by!
I found this recipe on Pinterest. I made it for the family with a tri tip roast and broccoli. The potatoes where a huge hit. The family was bummed that I didn’t make a larger amount. They were delish!
SAW THIS ON PINTEREST AND HAD TO HAVE THE RECIPE. THIS WILL BE ONE OF THE DISHES FOR A 25TH WEDDING ANNIVERSARY PARTY.
I just made these!! They were amazingggg!!! Thank you!!
I just made these! They were delicious…I added red pepper flakes to satisfy the creole taste buds in my home. Very good!
OMG!!!!!!! Thank you so much for this recipe! It was sooo good.
Excellent!!! Thanks!
I was just wondering why they need to roast so long if they are already cooked. They should be able to get the nice coloring and flavor in less than an hour, I would think.
You could just do like I’m doing right now, make enough for some potato salad and the roasted potatoes, that way boiling is no problem
.
I can’t wait to make these.. They look Delish.. Thank you for sharing..
If you want cooked potatoes to peel off easily, put them in a bowl of iced water (cold water + lotsa ice) and the skin will just slide off – no mess
Tried these with fresh Rosemary. Delicious!!
I made this per the instructions the first time and the entire family love them! Had a taste for them today, but had limited resources so I’m doing a mix of russets and gold – but I scrubbed and quartered them before boiling (did that the first time too so you don’t have to wait for the potatoes to cool), and I don’t peel the potatoes. I ran out of olive oil and only had a little bit of bacon so I added butter to the bacon drippings. (Come on, this is not a low cal meal in any sense!) They are sizzling in the oven now so I look forward to see how my adaptation of this fabulous recipe works out!
oh my gosh this looks sinfully yummmmmmie!!!
These look great! Tip: use kitchen scissors for cutting bacon. I use mine for all meats.
im going to use red potatos, do you think they would turn out the same? also, after baking for the first 40 minutes and turning half way through, i bake them for another 20+/- minutes on reduced heat? i was confused on that part
I think they will. Of course, they will have a little different flavor than the Yukon Golds, but I love potatoes, so I think you’ll be fine.
And yes, the additional 15-20 min at the lower temperature is to help evenly brown the potatoes and to melt the cheese. Hope you like them!
Can’t wait to try these. Yukon gold are a favorite in our home. BTW…I kinda go hung up on the “sweet potato” in the basement from last fall. How in the world do you keep them that long…canning maybe
THESE WERE AMAZING!!!! THANK YOU, foud our new favorite way!!
I’m making these right now! I had 4 large yukon gold and 2 small russet potatoes I needed to use up, and I don’t have any of the cheese…night before grocery trip! lol…but I’m doing everything else the same and I can’t wait to eat them. I am boiling my potatoes first because, to me, when you do them that way the potato is a little softer and fluffier in the middle than just roasting them. Thanks so much for this recipe!
Oh, and also am cooking the bacon in the oven because that’s how I normally cook bacon! 
Just made these.. oh my gosh.. so good. I didn’t have any fresh potatoes so I used canned and let me tell you, they did not taste like canned potatoes AT ALL!! I put the halved potatoes in the oven with some bacon grease and olive olive and cooked them for about 12 mins each side, then I added all of the ingredients with the potatoes and cooked them for another 8 mins.. I also added a mexican blend of cheese and they tasted SOOO GOOD!!!!! Definitely going to keep this recipe:)
Since I was stuck in the house due to hurricane Sandy, I got to try this recipe this morning and I thought it turned out GREAT!!! I only had russet potatoes so they worked. I also had fresh rosemary that I needed to get rid of which was a perfect substitute for the parsley. I mixed the garlic, bacon, rosemary, cheese and a little bacon grease in a bowl together and then poured it all over top the potatoes after they browned a little. Delicious!!!!
Can we make these ahead of time and freeze them? Will they hold up in the fridge for a few days?
Unfortunately, no. We definitely think these taste best fresh from the oven. You could try it, but our preference was definitely fresh. The hubster didn’t care too much for them as leftovers.
So sorry! The original recipe at epicurious did mention that you could boil and prepare the potatoes ahead of time. You could at least have that portion done and then just do the baking the day you needed them, if that helps. Sorry!
These look great, will be trying them soon.
We also grow Yukon Gold in our garden. Looking forward to trying this recipe next year ! Thanks
I made these tonight! AMAZING!! So delicious! I will be making these again for sure. I left the skin on the potatoes and they were just the right crisp. Thanks for the recipe!! Yummmm
Wow…In India we enjoy potatoes with hot spice mixes and pan fried. This recipe is entirely different from what I am used to and these are very tempting.. Sure to give this a try…
Yum! A total crowd pleaser
the best i have had husband loves them so they fixed at my house often thank you
pimy
great love them
Have these in the oven now. I made the bacon in the oven to eliminate a pan to wash and then chopped it up in a mini food processor. Having to use grated Parmesan cheese this time but will make with freshly grated cheese the next time. Thanks for the recipe!!
These look fantastic, really! Can’t wait to try them with little additions of my own
I always cut my potatoes into quarters before boiling them – it saves a lot of time! Trying this tonight minus the bacon
Can’t wait to make these for my holiday dinner. Having filet & what a wonderful accompaniment to go alone side with the main dish!!! Yummy.
Tried these and all I can say is delicious…
Thanks for sharing this recipe!
In the oven now…… hope they look half as good as yours!
only thing I’d do different. Chop some onion blades on at half cooked potatoes sound really good
These look fab to save a pot the parboiling is probably not necessary I make roasted potatoes all the time (minus the parm and bacon) just peel potatoes 1/2 or 1/4 spray baking pan with oil throw potatoes on pan spray on more oil salt pepper herb and bake in oven 350 for about an hour. Going to have to try cheese and bacon though my daughter will love them. Un fortunately no bacon here today the potatoes are already in the oven for Sunday dinner
An alternate way I do them if I am out of oil spray is put about 2-3tbspns oil in a big ziplock bag with the herbs and potatoes and shake em up like shake and bake
I intend to try these this weekend! They look delicious!
These look delicious. Can’t wait to try them. Anything with bacon and cheese has my attention right off the bat!
First time checking out pintrest. This was the first receipe I saw & will try. Cant go wrong with garlic bacon and potatoes. My favorite 3 ingrediants.
I made this tonight. I think leaving the skins on would help crisp it up a bit. I do not eat pork so the bacon I used was turkey bacon, there were no drippings to add to the pan. I think this made a difference. I did get a crisp I just had to cook them longer. This were delicious.
For an easy peel of boiled potatos, you should try to do this when they’re hot, after leaving them in a covered pot, without the water ofc. If the potato is so hot you can’t hold it, stick a fork in it, it will work just the same. What the heat does is separate the peel from the potato, so when you actually peel them, it would come off in a single move, two at most. I do it this way because it takes me less time than if I peel the potatos before cooking them.
Delicious!!
Made these tonight….husband loved them! And….so dd I. Thank you for te recipe.
They look yummy!
Best ever! The whole pan went!j
Really delish!
great recipe!
These potatoes are fantastic!!
I loved these they were so good!!!
OMG I found these on Pinterest and I think I love you!
OH my word they were so good! Thanks for sharing!
My mouth is watering reading the cooking directions!!
I made these today and they were a bit dry. I substituted the fresh garlic for 2 tablespoons of minced jarred garlic and mixed it in the frying pan with the leftover bacon drippings. The potatoes tasted like they were missing something so I added a dollop of sour cream to each helping.
I love this recipe but when you give an option to print the RECIPE it should be set up so that you don’t get almost FORTY pages of comments along with it … good thing I caught it in time … please try to fix this …
Sorry Diane…we’re currently working on that and will hopefully have a new print option available soon. Thanks!
Yum! I found these on pinterest. They look incredible and may just end up accompanying bbq’d chicken tonight! tks:)
Haha, I just came online to comment on these yummy potatoes, and turns out, that’s just what we enjoyed for dinner! Roasted potatoes and bbq chicken! And it was mighty tasty!
Thanks for the recipe, Amy!
You bet! So glad you liked them!
These were so over the top fantastic. Potatoes, bacon, and cheese will never get old. Thanks for sharing! I blogged about these over here: http://thefoodcharlatan.com/2013/03/20/oven-roasted-potatoes-with-bacon-and-parmesan/
These sound good–except I usually don’t eat bacon, unless it’s the vegetarian version. So I may try this recipe with the veggie bacon I love. No, there are no fat drippings to reserve, but I might try using extra olive oil and bumping up the garlic a bit and see what results I get. I like the bacon-y flavoring, just not the saturated fat. Yes, I could use turkey bacon, but I prefer to be mostly vegetarian in my eating. It’s just my personal preference.
It is in the oven right now! Smells soooo good. But I don’t have any parsley! I’m sure they will still taste good!
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