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
fresh ground pepper
Preheat oven to 425 and put a big pot of water on to boil.
Peel and chop into mouth-size pieces. Place in pot of water and boil about 10 min, until just barely fork tender. Meanwhile cut bacon into about 1/2 inch pieces prior to cooking, then cook until golden but not crunchy.
Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. Place in 425° oven for 35-40 minutes. 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!
Recipe from myadventuresinthecountry.com.