Oven Roasted Potatoes with Bacon and Parmesan

Oh my... this Oven Roasted Potato recipe from My Adventures In The Country looks so good!

I could very easily make my way through a big platter of these wee babies... or it'd be a perfect side to a great steak, stuffed chicken breast, or any roast meats.  Oh dear... I'm drooling :-P

1 Tbsp olive oil
1/2 lb smoked, thick sliced bacon
3 1/2 lbs potatoes (skin off or on... your choice)
2 cloves garlic, minced
1/4 cup parmesan, freshly grated
Coarse salt
Fresh ground pepper
Fresh parsley

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.

Cut bacon into 1/2 inch pieces and cook in a pan 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.  While potatoes are cooling, preheat the oven to 425°F and mince the garlic and parsley.  Also, grate the parmesan.

Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan (used a fairly large cookie sheet).  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°F oven for 35-40 minutes.  Rotate potatoes halfway through the baking time to ensure an even color.

Reduce temperature to 375°F, turn potatoes over and sprinkle with the bacon, garlic and parmesan.  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!