Roasted Potatoes with Bacon, Cheese, and Parsley

Name: Roasted Potatoes with Bacon, Cheese, and Parsley
Prep time: 30 min
Ingredients: 3 pounds medium Yukon Gold potatoes (about 3 inches in diameter); 6 ounces bacon (about 6 slices), halved lengthwise, then cut crosswise into 1/2-inch pieces; 2 tablespoons olive oil; 1/2 cup grated Parmigiano-Reggiano; 2 garlic cloves, finely chopped; 1/4 cup chopped flat-leaf parsley

Roasted Potatoes with Bacon, Cheese, and Parsley was pinched from <a href="http://www.epicurious.com/recipes/food/views/roasted-potatoes-with-bacon-cheese-and-parsley-240561" target="_blank">www.epicurious.com.</a>

"You've encountered a million potato-bacon-cheese combos in your lifetime, but in retrospect they all seem to be rehearsals for this one, a classic of Miraglia Eriquez's Calabrian grandmother Mary Pacella, who immigrated to Brooklyn in 1934. Crispness abounds, from the bacon to the slight crust on the roasted potatoes, yielding to creamy, very potatoey interiors. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "You've encountered a million potato-bacon-cheese combos in your lifetime, but in retrospect they all seem to be rehearsals for this one, a classic of Miraglia Eriquez's Calabrian grandmother Mary..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "You've encountered a million potato-bacon-cheese combos in your lifetime, but in retrospect they all seem to be rehearsals for this one, a classic of Miraglia Eriquez's Calabrian grandmother Mary..."); }); }..."

INGREDIENTS

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3 pounds medium Yukon Gold potatoes (about 3 inches in diameter)

•

6 ounces bacon (about 6 slices), halved lengthwise, then cut crosswise into 1/2-inch pieces

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2 tablespoons olive oil

•

1/2 cup grated Parmigiano-Reggiano

•

2 garlic cloves, finely chopped

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1/4 cup chopped flat-leaf parsley

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