Crispy Roasted Potatoes With Bacon and Parmesan
Golden roasted Yukon gold potatoes with crispy bacon, melted Parmigiano-Reggiano, and fresh parsley. Tender inside, crunchy outside, this classic side dish combines boiled potatoes finished in the oven for maximum texture contrast. The bacon fat and cheese create a savory crust while aromatics infuse throughout. Perfect for holiday dinners, weeknight suppers, or alongside roasted meats. This version uses a two-stage oven method to achieve caramelized bottoms before the cheese topping, ensuring the potatoes stay creamy while the exteriors turn golden and crisp.
Ingredients
- 3 lbs Yukon gold potatoes, medium (about 3 inches diameter), whole
- 6 oz bacon, halved lengthwise then cut crosswise into 1/2-inch pieces
- 2 tbsp olive oil
- ½ cup Parmigiano-Reggiano cheese, gratedPecorino Romano1:1sharp aged cheeseeggs-free
confident
- 2 cloves garlic, finely chopped
- ¼ cup flat leaf parsley, chopped
- 1 tbsp salt, for boiling water
- ½ tsp salt, for seasoning potatoes
- ¼ tsp black pepper, for seasoning potatoes
Instructions
- 1
Preheat oven to 425F with rack in lowest position.
- 2
Cover potatoes generously with cold water in large pot, add salt, and bring to boil.
- 3
Simmer partially covered until potatoes are just tender when pierced, about 12 minutes.
- 4
Drain potatoes and cool until warm enough to handle.
- 5
Peel cooled potatoes and cut in half crosswise.
- 6
Cook bacon pieces in heavy skillet over medium heat, stirring, until cooked through but flexible.
- 7
Drain bacon on paper towels and reserve fat in skillet.
- 8
Brush bottom of baking pan with oil and half the reserved bacon fat.
- 9
Arrange potatoes cut side down in pan, season with salt and pepper.
- 10
Bake until undersides are golden brown, 30 to 35 minutes.
- 11
Reduce oven temperature to 375F.
- 12
Turn potatoes over and sprinkle with cheese, bacon, and garlic.
- 13
Drizzle with remaining bacon fat, reheating briefly if congealed.
- 14
Bake until cheese melts, about 15 minutes.
- 15
Finish with fresh parsley.
Tips
Parboil potatoes only until just tender so they hold their shape during roasting and absorb flavors without becoming mushy.
Reserve bacon fat carefully as it adds crucial flavor and crispness; reheat briefly if it congeals before drizzling.
Arrange potatoes cut side down first to create a golden crust that locks in moisture and provides textural contrast to the creamy interior.
Good to Know
Boiled and peeled potatoes keep in airtight container, refrigerated, up to 1 day. Partially baked potatoes (without toppings) hold at room temperature, loosely covered, up to 6 hours.
Boil and peel potatoes up to 1 day ahead. Bake first stage up to 6 hours ahead; finish baking slightly longer when adding toppings. Can assemble before final bake and refrigerate up to 4 hours.
Serve hot as a side dish alongside roasted meats, poultry, or fish. Works well for holiday dinners, family suppers, or casual weeknight meals. Pairs with simple green salads or vegetable sides.
Common Mistakes
Overcook potatoes during boiling to avoid mushy texture and breakage during roasting.
Skip cooling potatoes to room temperature to avoid burns and uneven cooking in oven.
Use potatoes smaller or larger than specified to ensure consistent cooking times.
Allow bacon fat to smoke or burn to maintain clean flavor and prevent harsh taste.
Crowd baking pan to avoid browning and ensure potatoes roast rather than steam.
Substitutions
FAQ
Can I make this entirely ahead and reheat?
Yes. Complete the dish, cool, cover, and refrigerate up to 2 days. Reheat covered in 350F oven for 15-20 minutes until warmed through, or briefly in a skillet over medium heat with a touch of oil.
What if I don't have bacon fat available?
Use equal parts olive oil or butter. The dish will be lighter and less smoky, but still delicious. You can add a pinch of smoked paprika to compensate for lost smoky flavor.
How long do leftovers keep and can I reheat them?
Store covered in refrigerator up to 3 days. Reheat gently in 325F oven for 10-15 minutes, covered with foil, to restore crispness without drying out. Avoid microwaving, which makes potatoes rubbery.