Oven Roasted Potatoes

by Amy on March 23, 2012

 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. ;)

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Oven Roasted Potatoes

March 23rd, 2012

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.

oven roasted potatoes 1

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.

oven roasted potatoes 2

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.

oven roasted potatoes 3

Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano.

oven roasted potatoes 4

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!

oven roasted potatoes 5

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

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{ 208 comments… read them below or add one }

Shumaila March 23, 2012 at 3:07 pm

These look soo good! Pinning it!

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Amy March 23, 2012 at 3:50 pm

Thanks, they were delicious! One of the hubby’s new favorites!

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Victoria May 25, 2013 at 7:23 am

Looking forward to making these for a picnic

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Rachael March 25, 2012 at 8:49 pm

Oh my, these are the best looking potatoes I’ve ever seen!!

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Amy March 25, 2012 at 9:54 pm

Aren’t they pretty! I was so excited with how they turned out.

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rose kerry March 26, 2012 at 6:25 pm

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

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Amy March 26, 2012 at 8:50 pm

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!

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karen September 30, 2013 at 6:50 pm

We tried these tonight and they are simply the best potatoes I have ever cooked. I thought smashed potatoes were good; but these are even better. Thanks for the recipe.

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Amelia Harris March 27, 2012 at 3:20 pm

Those look FANTASTIC! Pinned them and going to try them tonight! Thanks! :)

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Amy March 27, 2012 at 7:15 pm

Great! Hope you like them!

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Ashley March 27, 2012 at 5:42 pm

I am trying these tonight for a special birthday dinner. They sound fantastic, I hope they turn out ok :)

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Amy March 27, 2012 at 7:15 pm

I’m sure they will…good luck!

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Connie Mott March 27, 2012 at 6:27 pm

Can’t wait to try these. They looks so delicious. NIce pictures.

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Amy March 27, 2012 at 7:16 pm

Thanks!

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Rachel @ Bakerita March 28, 2012 at 2:53 am

These look heavenly! Those crispy brown edges? I kill for those. Droolinggg.

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The Missing Lokness March 28, 2012 at 1:15 pm

These potatoes look fantastic! My husband loves bacon and I love crispy crust. I am sure I will love this recipe! Thanks.

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Jen @ My Kitchen Addiction March 28, 2012 at 2:56 pm

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!

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Amy March 28, 2012 at 3:18 pm

You bet! Thanks so much for hosting these challenges. I can’t wait for next month’s challenge!

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Debbi Stagg March 29, 2012 at 8:40 am

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.

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Amy March 29, 2012 at 12:17 pm

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!

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Mimi September 27, 2012 at 11:57 pm

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

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mona January 30, 2014 at 9:04 pm

I like the idea of boiling first. I think it softens the texture a bit & cuts down on oven time. I sometimes do this then put them on a skillet on the grill. Going to try this recipe this weekend!

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Susan June 7, 2012 at 10:51 pm

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!

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Robyn October 13, 2012 at 8:19 pm

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!

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Nicola November 16, 2012 at 10:39 pm

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 :)

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Jenny January 2, 2013 at 1:12 am

Love this idea Nicola.

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Patti March 29, 2012 at 11:38 am

Love this dish with fried chicken and cornbread!

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Mary March 29, 2012 at 12:21 pm

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.

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Amy March 30, 2012 at 6:58 am

Oh, they will taste even better then. :)

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Lisa March 29, 2012 at 12:25 pm

Oh my these looks delish! I may have to make some tonight!!

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kimberly March 29, 2012 at 3:09 pm

YUMMY These look so good and I can’t wait to try them!

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jerrine March 30, 2012 at 9:35 am

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!

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Amy March 30, 2012 at 2:58 pm

Yes, that would still work! Enjoy!

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Mary October 28, 2013 at 10:28 am

Couldn’t you cut the potatoes in wedges first, then boil? That would save a couple of steps, you could just drain them, and place them in the roasting pan. Also, if you are using bacon grease to coat the bottom of the pan, why do you need the olive oil, as the bacon grease taste will overpower the olive oil anyways?? Still, can’t wait to try them.

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Andrew B December 24, 2013 at 11:04 am

If you cut the potatoes first, then boil them, they will go mushy and begin to disintegrate. My favorite way to skin this cat is to parboil the whole potato with the skin on. If you let it cool completely, then you can proceed with any fried or roasted potato recipe, with or without skin. Once cooled, the skin removes cleanly. Most important, the character of the potato remains perfect for frying, roasting, or making a potato salad.

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Patti March 30, 2012 at 5:20 pm

I just saw these on Pinterest…I can’t wait to try them!!!

Patti

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Carol Anne March 30, 2012 at 6:09 pm

Visiting from Pinterest.com

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Shannon March 30, 2012 at 7:29 pm

So amazing!

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Jessica April 4, 2012 at 11:57 am

I made these last Friday night (and AGAIN on Sunday night they were so good!) THANK YOU!

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Amy April 4, 2012 at 3:48 pm

Awesome! I love hearing that!!!

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Susie Stenmark April 4, 2012 at 8:06 pm

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?

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Amy April 4, 2012 at 9:23 pm

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!

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candy July 4, 2012 at 9:32 am

Do believe small red potatoes would taste great also. Going to try them.

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Amy July 4, 2012 at 10:12 am

I think they would too. :) Hope you like them!

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Susie Stenmark April 4, 2012 at 9:47 pm

Thanks so much Amy for your prompt advice.
I’ll let you know how the other variety of potatoes go!
Susie

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Amy April 5, 2012 at 8:49 pm

You bet! Look forward to hearing back!

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Eileen April 7, 2012 at 4:25 pm

These look delish!

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Maria April 7, 2012 at 7:24 pm

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.

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Amy April 7, 2012 at 7:32 pm

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.

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Maria April 7, 2012 at 8:06 pm

Please, if you are going to post recipes make sure they been tested!! too many errors! thanks

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Amy April 7, 2012 at 8:32 pm

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!

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Debi July 25, 2012 at 11:39 am

Amy, these instructions couldnt be any clearer. Going to make them tomorrow, cant wait!

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Gina August 4, 2012 at 3:56 pm

There’s nothing wrong with the recipe. Thanks Amy!

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Bridget March 6, 2013 at 3:51 pm

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.

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I_Fortuna March 27, 2014 at 7:20 pm

I have been cooking for 40 years and there is NO error in the instructions or the recipe. Not sure exactly what you mean. Maybe you could read it through again and it will make more sense. I always read a recipe at least twice before I make it. Hope this helps : )

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Wanda April 7, 2012 at 8:49 pm

Going to make for Easter they look good what’s not to love bacon ,cheese , potatoes thanks I love Pinterest

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Natasha@natashaskitchen April 12, 2012 at 10:15 am

Oh! These potatoes look amazing! I, too, found your recipe through Foodgawker! So excited about all the recipes on your site!

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Monique April 12, 2012 at 8:26 pm

Just made them. OH gosh–delicious!!! Thanks for sharing.

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Jon April 14, 2012 at 9:29 pm

Pretty dam good, used reds instead worked well too just not as sweet! Thanks Amy

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Megan W. April 15, 2012 at 6:33 pm

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 :)

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Adele Forbes April 15, 2012 at 6:59 pm

I am salavitating and can’t stop..thank you so very much for sharing!

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Shelana Ferris April 22, 2012 at 8:15 am

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.

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Lisa April 22, 2012 at 7:24 pm

Can you tell me how many people this serves? And thanks so much for sharing!

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Amy April 22, 2012 at 9:25 pm

This recipe serves four easily and could serve more, depending on serving size. Enjoy!

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Marlene April 23, 2012 at 11:15 pm

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!

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Amy April 24, 2012 at 9:27 pm

Mmmmm….that sounds delicious. And something my hubby would really enjoy too!

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Lacy May 2, 2012 at 4:02 pm

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

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Amy May 2, 2012 at 5:43 pm

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!

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Susie May 11, 2012 at 12:12 am

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

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Amy May 12, 2012 at 9:58 pm

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!

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Lisa May 12, 2012 at 6:14 pm

OMG, these look so good!! So much for me trying to cut down on carbs ;^)

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Barb May 14, 2012 at 11:11 pm

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?

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Amy May 15, 2012 at 6:32 pm

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.

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Andrew B December 24, 2013 at 11:10 am

Roasting raw potatoes is really an enjoyable option, especially on a barbecue grill. For this recipe, however, I think the magic is in the caramelization that occurs at the bottom of the pan. I am pretty sure that that is less likely to occur if you start with raw spuds.

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Andrea May 17, 2012 at 7:31 am

Making these tonight. Going to use red potatoes (they are on sale) and leave the skins on. Can’t wait!

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Amy May 17, 2012 at 11:55 am

Mmm….I’m sure they will be delicious!

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joan May 29, 2012 at 9:58 pm

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.

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Holly June 7, 2012 at 10:43 pm

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 :)

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sue June 8, 2012 at 8:42 pm

made these tonight. came good. i cooked the bacon then cut it up. i used packaged parmesan cheese. will make it again.

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jaylynne June 16, 2012 at 8:53 am

Made these last night in a toaster oven at a campground – to die for. Making a breakfast skillet now with the left overs.

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Amy June 16, 2012 at 10:12 am

Oh wow! Glad to know they are so versatile and the breakfast skillet sounds delish!!! The hubby would love that!

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sue l June 17, 2012 at 1:19 am

it was very good. will make it again.

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Evelyn June 18, 2012 at 10:22 pm

OMG! My two favorite things to eat! They look and sound awesome!

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Rose June 19, 2012 at 7:31 pm

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

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katie June 27, 2012 at 8:17 am

WOAH-these look amazing. Of course anything with bacon is better but these potatoes look and sound tantalizing! Found you via pinterest!

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jill June 28, 2012 at 2:47 pm

Will love to try this without the bacon as non of us need to add saturated fat to a relatively healthy dish

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Beverly June 28, 2012 at 11:44 pm

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.

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Larissa January 26, 2014 at 12:07 pm

Russets will not work for this type of roasted potato recipe. They do not have enough starch. Try the golds or reds or even fingerlings. Russets are great for mashing or baking. :)

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bonita July 9, 2012 at 8:11 am

looks so good but dont see any place to pin it

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Amy July 9, 2012 at 12:42 pm

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!

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Grace G. July 20, 2012 at 11:58 am

Have you tried fresh dill instead of the parsley. OMG it really adds a lot of flavor.

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Tippy July 20, 2012 at 8:17 pm

Sounds and looks delicious! I think I would have to add onions at some point! Thanks!

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holly July 24, 2012 at 7:24 pm

Found this on Pinterest and made them tonight! LOVED! Def a “make for company”!

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Annie July 27, 2012 at 10:16 am

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.

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Amy July 27, 2012 at 12:59 pm

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! ;)

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Georgie July 28, 2012 at 5:24 am

Very nice recipe and I love spuds….Cant wait to try it…. Thanks…

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Judi Fountas July 27, 2012 at 12:15 pm

I’m trying these this weekend. They look great.

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Diane July 29, 2012 at 12:39 pm

Is there a way to print recipe without printing all of the comments? It was going to be 35 pages. I’m new here.

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Amy July 29, 2012 at 1:25 pm

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!

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Diane July 31, 2012 at 1:33 pm

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…

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Amy July 31, 2012 at 8:59 pm

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.

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Judi Fountas July 31, 2012 at 6:04 pm

Can someone explain the “Pin it” for me and why I would do it?

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Amy July 31, 2012 at 9:07 pm

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. :)

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Aurelia July 30, 2012 at 3:57 am

Perfect meal for a cloudy and windy day like today!

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Tamra July 30, 2012 at 11:59 pm

Made these tonight and they were a big hit! Thanks for the recipe!

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Diane July 31, 2012 at 1:15 pm

Amy, Thank you so much for your help.

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Judi Fountas July 31, 2012 at 6:02 pm

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.

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erika August 4, 2012 at 7:15 pm

These were seriously delish!

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mzslim August 4, 2012 at 9:39 pm

you should have said to peel them before starting instead of posting it after we’ve boiled them. makes it harder that way…

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Amy August 4, 2012 at 10:25 pm

Hi Mzslim,
I agree that peeling the potatoes first IS easier. :) 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. :)

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Katie J August 13, 2012 at 6:22 pm

Thanks for the recipe. The entire family loved these! I used red potatoes and left the skin on (like you mentioned.) Yum!

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Brian Meagher August 17, 2012 at 3:01 pm

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.

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Jo August 18, 2012 at 9:58 pm

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!

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Amy August 19, 2012 at 11:44 am

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!

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Robin August 19, 2012 at 2:07 pm

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!

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CATHY August 26, 2012 at 12:48 pm

SAW THIS ON PINTEREST AND HAD TO HAVE THE RECIPE. THIS WILL BE ONE OF THE DISHES FOR A 25TH WEDDING ANNIVERSARY PARTY.

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Amy August 28, 2012 at 8:40 pm

I just made these!! They were amazingggg!!! Thank you!!

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Connie August 30, 2012 at 9:07 pm

I just made these! They were delicious…I added red pepper flakes to satisfy the creole taste buds in my home. Very good!

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TWINKLV1 August 30, 2012 at 10:02 pm

OMG!!!!!!! Thank you so much for this recipe! It was sooo good.

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Valleygirl13 August 30, 2012 at 10:38 pm

Excellent!!! Thanks!

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Chris September 2, 2012 at 8:25 am

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.

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Breea September 2, 2012 at 12:50 pm

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 :D.

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Joanie September 3, 2012 at 9:43 pm

I can’t wait to make these.. They look Delish.. Thank you for sharing..

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Olga September 6, 2012 at 3:11 pm

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 ;)

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Nancy Ahrens September 14, 2012 at 6:53 am

Tried these with fresh Rosemary. Delicious!!

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Susan September 16, 2012 at 3:49 pm

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!

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Janet September 17, 2012 at 11:39 pm

oh my gosh this looks sinfully yummmmmmie!!!

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Julia September 20, 2012 at 9:36 am

These look great! Tip: use kitchen scissors for cutting bacon. I use mine for all meats.

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whitney September 24, 2012 at 5:43 pm

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 :)

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Amy September 24, 2012 at 6:44 pm

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!

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Tracey September 26, 2012 at 7:39 am

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

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Amy September 26, 2012 at 5:58 pm

:) That’s funny…I’m not sure. Our basement is a finished basement, but the temperature stays a constant 65°-67° F and the room I keep them in is usually dark. I will admit, not all made it this long. I just checked on them again and they feel a bit lighter than normal and a few are starting to sprout. :) Perhaps they don’t last a full year down there. :) Still, even if they last several months, that’s way better than the survival rate of those I get at the store! :)

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Sarah October 14, 2012 at 2:36 pm

THESE WERE AMAZING!!!! THANK YOU, foud our new favorite way!!

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Paula October 15, 2012 at 4:37 pm

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! :D

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Amanda October 25, 2012 at 5:12 pm

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:)

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Ennovahc October 29, 2012 at 10:17 pm

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!!!!

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Nicole October 30, 2012 at 11:41 am

Can we make these ahead of time and freeze them? Will they hold up in the fridge for a few days?

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Amy October 30, 2012 at 9:33 pm

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!

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Judy November 3, 2012 at 10:47 am

These look great, will be trying them soon.

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Claudia F. November 7, 2012 at 9:43 pm

We also grow Yukon Gold in our garden. Looking forward to trying this recipe next year ! Thanks :-)

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Megan November 13, 2012 at 7:27 pm

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 :)

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Nisha November 20, 2012 at 2:52 pm

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…

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Julie Youngblood November 24, 2012 at 10:55 pm

Yum! A total crowd pleaser

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cathy broadway November 25, 2012 at 9:45 pm

the best i have had husband loves them so they fixed at my house often thank you
pimy

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cathy broadway November 25, 2012 at 9:46 pm

great love them

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LeeLee November 27, 2012 at 5:32 pm

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!!

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Vyvacious November 30, 2012 at 4:55 am

These look fantastic, really! Can’t wait to try them with little additions of my own :)

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Paula December 6, 2012 at 8:33 pm

I always cut my potatoes into quarters before boiling them – it saves a lot of time! Trying this tonight minus the bacon :)

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Linda December 15, 2012 at 2:22 pm

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.

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J December 24, 2012 at 6:24 pm

Tried these and all I can say is delicious…

Thanks for sharing this recipe!

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Candy January 1, 2013 at 3:57 pm

In the oven now…… hope they look half as good as yours!

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jean January 1, 2013 at 6:46 pm

only thing I’d do different. Chop some onion blades on at half cooked potatoes sound really good

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Jane January 13, 2013 at 3:24 pm

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

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Donna January 17, 2013 at 7:31 pm

I intend to try these this weekend! They look delicious!

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Winnie January 18, 2013 at 2:21 pm

These look delicious. Can’t wait to try them. Anything with bacon and cheese has my attention right off the bat!

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Connie May January 20, 2013 at 2:22 pm

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.

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amelia January 21, 2013 at 10:16 am

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.

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Laura January 22, 2013 at 3:11 am

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.

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Allison January 27, 2013 at 3:31 pm

Delicious!!

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DeAnne January 27, 2013 at 9:02 pm

Made these tonight….husband loved them! And….so dd I. Thank you for te recipe.

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Louise Boll February 1, 2013 at 1:03 pm

They look yummy!

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Colette February 10, 2013 at 8:26 pm

Best ever! The whole pan went!j

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Colette February 10, 2013 at 8:36 pm

Really delish!
great recipe!

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Tamara March 4, 2013 at 5:49 pm

These potatoes are fantastic!!

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Marina March 18, 2013 at 6:05 pm

I loved these they were so good!!!

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GGmadeit March 24, 2013 at 10:57 am

OMG I found these on Pinterest and I think I love you!

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GGmadeit March 25, 2013 at 11:56 am

OH my word they were so good! Thanks for sharing!

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Shana Dillon March 31, 2013 at 2:53 pm

My mouth is watering reading the cooking directions!!

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Jenn April 7, 2013 at 4:59 pm

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.

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Diane April 10, 2013 at 3:33 pm

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 …

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Amy April 10, 2013 at 9:49 pm

Sorry Diane…we’re currently working on that and will hopefully have a new print option available soon. Thanks!

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Lisa April 13, 2013 at 2:30 pm

Yum! I found these on pinterest. They look incredible and may just end up accompanying bbq’d chicken tonight! tks:)

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Vicky April 25, 2013 at 12:09 am

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! :)

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Amy April 26, 2013 at 5:52 am

You bet! So glad you liked them!

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Karen @ The Food Charlatan April 18, 2013 at 12:48 am

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/

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Kat April 23, 2013 at 5:51 am

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. :-)

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Ashley May 13, 2013 at 4:34 pm

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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Brigid May 20, 2013 at 5:43 pm

Made his last night, and it was a hit! The potatoes were creamy on the inside and crunchy on the outside, everyone went for seconds! Thank you.

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pam June 14, 2013 at 11:19 pm

I was wondering if this recipe would be ok to prepare for a potluck meal? They would be kept in a casserole carrier with warming pad for close to 2 hours & then possibly warmed in microwave oven. Sounds yummy!!!

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Amy July 2, 2013 at 10:10 pm

Pam, I don’t think they would be as crisp if they were in the carrier that long. They were definitely best eaten right from the oven. We warmed up the leftovers in the microwave the next day and they were not nearly as good. Sorry!

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Sheri June 26, 2013 at 5:36 am

America’s Test Kitchen says Yukon golds are best for potato salad… And I saw a tutorial on boiling the potatoes first then you take a paper towel & rub off the skins… Have to try this recipe sounds great!!!! Thanks!!!!

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jeninga75 June 30, 2013 at 3:55 pm

I have a bunch of mini creamer potatos that I was just going to make into mashed potatos, but I think I’m going to do this instead!

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Olga's Flavor Factory July 18, 2013 at 8:38 pm

Thanks for sharing this. This is very practical to do and would well-suit my taste. Although I would say you could maybe substitute bacon with something healthier, like cured chicken breasts. Also any similar cheaper alternatives to Yukon Gold your may suggest? All the very best!

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Amy July 19, 2013 at 8:20 am

You could certainly make any substitutions you like and I think the results would still be good. (These are tasty potatoes!)
I think any good, roasting potato would do. I’m not sure what’s available in your area, but we grow Yukon Gold’s in our garden, so they are practically free to us. And they are frequently on sale in our grocery store. :)

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Susan L. July 22, 2013 at 9:15 am

First of all, potatoes, bacon, and cheese, how could you go wrong! Lovely side dish for the non-vegans in my family. Just saved back some of the roasted plain potatoes for them! They are practically a meal of their own! Next time I’ll make extra for lunch the next day with a salad on the side. Fresh potatoes rock!

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Sherri July 29, 2013 at 10:44 am

These are amazing!! My grocery store sells small Yukon golds in steamable packs (1.5 lbs.) for the microwave . I used two of those, microwaved them and left the skins on. I followed the other instructions substituting a bit of olive oil for the bacon grease and using Oscar Mayer precooked bacon bits to cut down a bit on the “bad” fat content. Instead of sprinkling them with parsley, I used chopped, freshly cut chives. My family loved them. Cooking the potatoes first does make them crispier, as I often make oven fries with uncooked potatoes and while they get crispy, they don’t develop the nice crust that the pre-cooked potatoes get. Thanks for the recipe!

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Amy July 30, 2013 at 9:39 pm

Glad you liked them!

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wade@avoiceformyson.com August 10, 2013 at 5:39 am

These look so good. I’m going to try them soon. thank you for the recipe.

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Elizabeth M-B August 21, 2013 at 9:41 pm

Good lord these look amazing. I try to do “clean cooking” most days but seriously NOTHING measures up to bacon drippings!

After following your blog and others like it for so long, I finally decided to start my own, http://adventurefaceliz.wordpress.com. I’d really appreciate if you checked it out!

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Omaira September 2, 2013 at 2:47 pm

I used mozzarella cheese since I didn’t have Parmesan, they still came out wonderful

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Deb September 8, 2013 at 5:39 pm

WOW! Made these for dinner tonight and they were AMAZING! I used baby Yukon Golds. I peeled them (which was not really easy because of the size) and boiled them until they were fork tender. I think this made the difference between good potatoes and AMAZING potatoes!! I drizzled olive oil on the bottom of the cookie sheet, and then drizzled melted butter on top of the potatoes. Baked them according to the recipe and made sure I turned them half way through. I didn’t add the bacon or parsley because I was too lazy to cook the bacon! The results were crispy outside and really tender, almost creamy like on the inside! Can’t wait to share this recipe with my friends! Thank you!

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Miah October 16, 2013 at 5:36 pm

These have become my fave way to cook potatoes… They were absolutely amazing… The second time around I didn’t use the bacon or cheese, I actually used red potatoes and garlic seasoning.. They tasted like roasted potatoes only BETTER! Thanks for sharing!

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Jodi Thomas October 21, 2013 at 10:42 am

The recipe space is blank. Would love this recipe! Thanks

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Amy October 26, 2013 at 2:02 pm

Not sure why you aren’t seeing the recipe. I see it when I scroll through. Let me know if you still don’t see it and I will email it to you.
Thanks for stopping by!

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Irina December 22, 2013 at 2:06 am

I ve seen a variation of this recipe on tv but a bit diferent .Homemade bluecheese.easy to make.Bluecheese some ,some butter milk ,black pepper grinded and that”it.Mix well.

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Heidi January 6, 2014 at 6:13 am

I saw this on Pinterest but someone had the picture linking to some weird website. I changed the link to your blog thanks to the watermark! Great recipe, looks divine I’m a potato lover!

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Amy January 25, 2014 at 9:34 pm

Thanks so much! That’s not the first time!

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Sharon January 10, 2014 at 9:29 pm

Have made these twice with slight variations and they are delicious. I used Dutch cream potatoes. Thanks for posting.

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Amy January 25, 2014 at 9:34 pm

Awesome! I agree this is a very versatile recipe. :)

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Lou February 1, 2014 at 11:43 pm

You never really said what to do with the minced Garlic….You said to mince the parsley and garlic, I am going to assume you sprinkle Both? Sprinkle minced garlic after cooking ???

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Amy February 4, 2014 at 2:16 pm

Hi Lou,
You actually sprinkle the garlic on after you turn the potatoes and reduce the temperature to 375°.
Hope that helps!

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Ria Smits February 3, 2014 at 6:14 pm

Wow I pinned the recepe and going to make a s a p. thanks Greating Ria

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I_Fortuna March 27, 2014 at 7:23 pm

This is a perfect recipe. It is so simple but it is in the preparation that makes the difference. All of my favorite ingredients in one recipe! I can’t believe I never thought of it. I might even try a sprinkle of balsamic vinegar too. Thanks for very clear instructions and pictures!

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Laurel March 28, 2014 at 9:16 pm

I have made these potatoes for years, but have cut down the steps by placing the cut bacon (raw) on the bottom of my rimmed baking pan & par cooking. Add the potatoes & toss–continue cooking. Cuts down on dishes and makes a great dish–continue on with the seasonings & cheese as this recipe indicates.

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Tina Lane April 4, 2014 at 3:12 pm

Making these tonight. The cheese the recipe calls for is so DANG expensive so I googled subsitutes….it said I could use Grana Padano – so I found it at the store. Hopefully they turn out delicious!!!!

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Nicci May 14, 2014 at 8:49 pm

These were fantastic!! Huge hit with my husband & daughter! Thank you!!

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Amy June 15, 2014 at 3:29 pm

So glad you enjoyed them!

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Phyllis June 9, 2014 at 1:54 pm

I wanted to let everyone know that there’s a very good reason for boiling potatoes with the skins on … they retain their nutrients; whereas, when you peel them first and then boil, most of the value gets poured down the drain with the water! I understand that the sticky fingers aren’t fun; I don’t enjoy that part, either. What I do love is the taste of potatoes, boiled or steamed, with their skins on. They have such wonderful flavor, and knowing that I’m getting all their goodness makes all the difference to me! Thanks for the recipe! :-)

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