Oven Roasted Potatoes

  • Oven Roasted Potatoes

Oven roasted potatoes topped with bacon and parmesan- does it get better than that?

Oven Roasted Potatoes

Also seen on Blogger.com/ Kelsey Marie


1 tablespoon Olive oil
1/2 pound bacon ( hickory smoked )
6 potatoes
2 clove(s) garlic ( minced )
1/2 cup sweet onions ( chopped )
1 green onion ( minced )
1/4 cup parmesan cheese
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon fresh parsley
1 teaspoon basil
1 teaspoon oregano


Peel potatoes then quarter or cube them (you can cube after they have been boiled also) and place in 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 just barely fork tender.
Meanwhile slice bacon strips in half then cut into 1/2 inch pieces.
Cook bacon in skillet until golden but still flexible. You don't want it crunchy. Remove cooked bacon onto a plate and reserve bacon drippings for later use.
Once potatoes are done, drain and allow to cool. While potatoes are cooling preheat oven to 425 and mince the garlic and parsley. Also grate Parmesan cheese.
Next prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. Once the potatoes are cool if not already cubed do so now.
Place the potatoes cut side down on prepared pan and sprinkle with course salt and fresh ground pepper.
Place in oven for 35-40 minutes. Rotate potatoes halfway through the baking time to ensure an even color.
Reduce temperature to 375 and turn potatoes over. Sprinkle with the bacon, garlic, onion, green onion and Parmesan cheese. 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, basil and oregano.

Adapted from epicurious.com


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