With their roasted, crispy exteriors and creamy, delectable interiors, these potatoes are difficult to resist. An English caterer taught me to shake the cooked potatoes before baking. Try it! It affects things.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 7 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 47 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 pounds Yukon Gold potatoes
- 1 tablespoon salt
- 6 slices bacon, halved and cut crosswise into 1/2-inch pieces
- 2 tablespoons olive oil
- salt and freshly ground black pepper to taste
- ½ cup grated Parmigiano-Reggiano cheese
- 2 cloves garlic, finely chopped
- ¼ cup fresh Italian flat-leaf parsley
Instructions
- Place an oven rack in the bottom third of the oven and preheat oven to 450 degrees F (230 degrees C).
- Place potatoes in a large pot and cover with cold water and salt. Bring to a boil; reduce heat to medium and simmer until potatoes are just tender when pierced with a fork, about 12 minutes. Drain.
- Return potatoes to the pot; cover with a lid and shake pot vigorously, about 1 minute. Uncover and cool potatoes until easily handled, about 10 minutes. Peel potatoes and cut them crosswise into chunks.
- Place bacon in a skillet and cook over medium-high heat, turning occasionally, until most of the fat has melted and bacon is tender, 5 to 7 minutes. Drain bacon slices on paper towels, reserving bacon fat in the skillet.
- Brush the bottom of a shallow 10×15-inch baking pan with half of the bacon fat and olive oil. Sprinkle salt and pepper over potatoes and arrange in the baking pan.
- Roast potatoes in the preheated oven until golden brown on the bottom, about 30 minutes. Remove potatoes from oven and reduce oven temperature to 375 degrees F (190 degrees C).
- Turn potatoes over in baking pan. Top with bacon pieces, Parmigiano-Reggiano cheese, and garlic. Drizzle remaining bacon fat on top.
- Return to the preheated oven and continue roasting until Parmigiano-Reggiano cheese is melted, about 15 minutes. Sprinkle with parsley and serve.
- You can roast potatoes on a rimmed baking sheet instead of using a baking pan if desired.
- If preparing for a dinner party, the potatoes can be boiled and peeled a day ahead. Chill in an airtight container. Then partially bake them up to 6 hours in advance; cook up to the point where you turn them over in step 7. Take out of oven and let stand at room temperature covered loosely with aluminum foil. Remove foil and top potatoes with cheese, bacon, and garlic 15 to 20 minutes before serving; proceed with step 8.
Nutrition Facts
| Calories | 222 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 1138 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
These were really good. I added some green onions and served with some sour cream on top.
The potatoes were too dry. I added more olive oil and it did help a little.
If I make these again, I won’t do the whole boiling first and I won’t do the shake pot method. None of these worked for me. Hubby said they were ok and maybe if I would have served them with some ranch dressing.
These tasted good – the ones that hadn’t burned to a crisp in my oven though. I don’t know if it was my oven, if it was the size of the potatoes or what – but 30 minutes seemed too long after I had boiled them. I think next time I’ll just roast them longer at a lower temp the way I usually do, then finish them the same way. The bacon and parmesan was delicious! Thanks!
This method does take a little longer than I hoped when I decided to make a side dish, so dinner was later than planned. However, these were really tasty. I did use garlic powder since that is what I had on hand, and that worked fine. I might try a shortcut later as others suggested, to see if they turn out as well, but now that I’ve made these, I know what to plan for. And I will likely make them again.
I was looking for a loaded baked potato/home fries, and this filled the bill. I microwaved the peeled, raw cubes for about 6 minutes rather than boiling. Then followed the directions completely. My family was ecstatic! I should have served sour cream – they were that authentic! Thanks so much!
FANTASTIC!!!!! We all LOVED everything about these potatoes. Next time I may try to just roast the potatoes and save the step of boiling them first, just to see if there’s a difference. I will def be making these again and again~YUM, YUM, YUM!!!!!! Thanks for sharing. 🙂