Roasted Potatoes with Bacon & Parmesan
I fell in love with potatoes years ago during a summer I spent in Ireland as a teenager. They are just so versatile, plus…whomever invented the french fry is a genius…er I mean the devil, oh you know what I mean!!
One day I want a root cellar so I can happily store lots and lots of potatoes and other delicious bits!
A few years ago I joined Ree Drummond’s (aka The Pioneer Woman) site – Tasty Kitchen.
Love, love, love it and her…she’s hilarious! In addition to a lot of folks sharing their love of food (oh yeah!!) I just love the community of TK. I made a few thousand “friends” over the years and I have read EVERY one of their profiles. I was/am fascinated to learn how America eats as well as what hobbies etc are enjoyed across the country. I only know my own tiny corner of Pennsylvania.
I was shocked to see that by far the most popular food (from the thousands of profiles I read) was Mexican and running a close second…the potato! The potato I knew was superfab…after all I am Irish! But Mexican…huh!
This is a simple way to jazz up your potatoes and one of my favorites. Any way to get a little more bacon in my life is a-ok with me 🙂
Roasted Potatoes with Bacon & Parmesan
6 large Potatoes (I like to leave the skin on)
1/4 cup chopped onion
2 TBS olive oil
1 TBS melted butter
Kosher salt & pepper (season well)
4 slices of crispy bacon (reserve drippings)
1/4 cup Parmesan cheese
Optional additions: minced garlic, garlic salt, onion salt, chopped parsley, chopped rosemary, red pepper. Just add whatever might make you happy! You really can’t “mess” up a potato 🙂
Optional additions: minced
garlic, garlic salt, onion salt, chopped parsley, chopped rosemary, red pepper.
Just add whatever might make you happy! You
really can’t “mess” up a potato 🙂
Preheat your oven
to 400 degrees. Scrub your potatoes.
Depending on the size of your potato, cut your each one into 6-10 similar
sized chunks,. In a large bowl, toss
your potatoes and onions with the olive oil, butter, salt and pepper and if you
have some reserved bacon grease, throw that in as well. If you make the bacon after you pop the
potatoes in, add the drippings to them after you do so. Scrape the potato mixture into a baking dish
where the potatoes are not overcrowded and roast for 25-30 minutes. After 20 minutes,
gently toss them around. After 25-30
minutes, gently toss them around and see if they are tender and crispy. If so
remove from the oven. If not, continue
roasting until they are. Gently toss in your Parmesan cheese and serve.
PS: Try to make extra…these are awesome for breakfast too…however unless I “hide” them my husband usually eats them before then…he’s a late night muncher lol!
Enjoy!!
Sandy @ RE says
August 7, 2012 at 12:51 pmThese sound fantastic. My kids would LOVE these!
Katie says
August 7, 2012 at 2:20 pmI normally make a dish with potatoes and bacon that's smothered and baked. This sounds so much easier.
[email protected] says
August 8, 2012 at 6:08 pmYum….excited to find your blog..new follower. I feel the same as you. Yes, I can do other things..but cooking is what I do best (and like).
Most of my posts are food posts! Hope you'll visit me too.
~betty
Stephie @ Eat Your Heart Out says
August 14, 2012 at 2:25 amThis is a die and go to heaven type of combo. YUM.