Parmesan Roasted Potatoes with Bacon
Crispy, crunchy, salty, buttery…..it’s a flavor explosion in these Parmesan Roasted Potatoes with Bacon. So simple to make in just one pan and a fantastic side dish for any occasion whether it be a quick weeknight dinner or an elegant dinner party. Perfect results every time!
Loading you up with all the side dish recipes this year. I feel like I give you a lot of the other stuff but we’re lacking in the sides and salads…..I’m gonna fix that. Starting with these Roasted Yukon Gold Potatoes made extra crispy with parmesan cheese and bacon!
PARMESAN ROASTED POTATOES
Roasted potatoes are simple to make but CRISPY roasted potatoes can be tricky to pull off. You want to make sure the heat is high enough, there’s not too much moisture on the surface, you have the perfect amount of fat to help facilitate maximum crispiness and flavor. You need to add it because potatoes are humble, flat, and need a flavor boost.
Parmesan Roasted Potatoes are made extra crispy because the cheese gets cracker crisp like a parmesan Frico! And the bacon adds tons of salty flavor while helping the outside crisp up from the fat. ALL GOOD THINGS HAPPENING HERE!
HOW TO MAKE THEM
A lot of times when a recipe calls for the use of bacon, you’re told to drain off the fat then move to the next step…..usually adding olive oil or some other kind of fat to the pan to continue the cooking process. But not me….we use that bacon fat to roast the potatoes which adds a nice salty/smokey flavor to the potatoes creating more depth in each bite.
AND to add a bit more crunch to the party, the potatoes are tossed with a sprinkling of parmesan cheese which crisps up during the roasting process turning into a golden brown nuttiness that is totally addicting!
They’re really simple to make, too. I like to use baby potatoes, either red baby potatoes or yellow baby potatoes, to keep the chopping to a minimum. If you’re using regular standard Yukon Gold potatoes, cut them into uniform pieces approximately 1 inch in size.
Bake the bacon like we do on Saturday mornings and then transfer the bacon to a plate.
Toss your potatoes in the bacon fat and arrange on the baking sheet in a single layer.
Sprinkle with cheese and bake until crispy on the outside, tender on the inside.
Crumble the bacon over the potatoes and serve with more parmesan, if desired.
WHAT TO SERVE THEM WITH
MORE EASY SIDE DISHES
These easy potatoes make a quick and easy side for our weeknight dinners. But one of my favorites is always this Skillet Smashed Potatoes recipe because it’s simple flavors allow the butteriness of the potato to really shine.
This Parmesan Roasted Potatoes recipe is fast, easy and always impressive….and if you have leftovers they go so well with a poached egg on top for a simple, quick breakfast. But let me warn you….there won’t be any leftovers. So….amazingly…..crazy….ADDICTING!
Bacon Parmesan Roasted Potatoes
- 5 slices bacon
- 3 pounds baby Yukon gold potatoes cut in half
- 1 cup parmesan cheese
- 1 teaspoon fresh ground pepper
- 1/2 teaspoon kosher salt
- Preheat oven to 425 degrees.
- Line a baking sheet with aluminum foil and arrange the bacon in a single layer on the foil. Bake for 12 minutes or until crispy.
- Transfer the cooked bacon to a paper towel lined plate and allow to cool.
- Add the potatoes to the baking sheet and toss in the bacon fat to coat. Arrange the potatoes in a single layer and sprinkle with the parmesan cheese.
- Return the baking sheet to the oven and roast for 10-15 minutes. Stir the potatoes and roast for an additional 15-20 minutes until golden brown and crispy.
- Season the potatoes with salt and pepper. Crumble the reserved bacon and toss with the potatoes.
- Serve immediately.