These Garlic Parmesan Roasted Potatoes with bacon are crispy on the outside and soft on the inside. The secret lies in the fact that the potatoes absorb all the flavors, the herbs, Parmesan cheese, butter, and bacon, and are baked in the oven to a delicious crisp. These oven-baked potatoes are addictively delicious!
Homemade Garlic Parmesan Roasted Potatoes
Roasted potatoes baked in the oven, that is a recipe that is often on the table here. Tasty roasted potatoes with thyme and garlic, roast potatoes with delicious green herbs, or just healthy French fries baked in the oven.
But if I want to make it really special, I make this side dish. Garlic potatoes with Parmesan cheese, herbs, butter and bacon. You bake the potatoes in the olive oil in the oven and after baking you pour melted flavored butter over them. Which gives a touch of extra taste that is so irresistibly delicious.
A side dish that you make over and over again. Delicious with a delicious Sunday roast, or at Christmas dinner or Easter dinner. Or just every time you want to eat potatoes that will make you mouthwatering! Try it yourself!
What do you need for Potatoes with Garlic and Bacon
For the preparation of garlic potatoes from the oven you need the following ingredients (the correct amounts can be found at the bottom of the blog in the recipe card):
- Potatoes - Use floury potatoes to make this recipe. Russet, Doré, King Edward, and Maris Piper are great choices.
- Herbs - Delicious green herbs. Use dried herbs for baking in the oven and fresh parsley to sprinkle on top afterward.
- Butter - Real butter for that delicious creamy taste, which you pour over the potatoes. The potatoes then absorb the butter and give a wonderfully creamy taste.
- Bacon - Use bacon strips and bake them in the oven. This is how it will give flavor to the potatoes
- Parmesan Cheese - Grated or shaved. Spread nice and thick between the potatoes for a crispy layer.
- Garlic - Lots and lots of garlic.
How do you make Garlic Potatoes with Cheese and Bacon in the Oven
A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.
- Wedges - Peel the potatoes and cut them into wedges. Bring a pan of water to a boil and cook the potatoes in the hot water for 10 minutes. Drain.
- Baking - Mix the potatoes with rosemary, thyme, Parmesan cheese, and bacon and divide on the baking tray. Bake in the Oven.
- Butter sauce - Make the butter sauce with lemon juice and salt.
- Seasoning - Drizzle the oven potatoes with the butter sauce. Mix well and serve.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
- frying pan
- Chef's knife
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- baking plate
- 3 pounds potatoes floury
- 4 tablespoons olive oil
- 6 cloves garlic squeezed
- 1½ teaspoon dried thyme
- 1½ teaspoon dried rosemary
- 3 oz. Parmesan cheese grated
- 4 oz. bacon strips
- 1 stick butter unsalted
- ½ oz. parsley finely chopped
- 1 teaspoon lemon juice
- 1 teaspoon coarse sea salt
Ingredients you need per step are listed below the step in Italic
- Preheat the oven to 400 °F (200 °C) and grease a baking tray with oil.
- Peel the potatoes and cut them into wedges about the same size.3 pounds potatoes
- Bring a pan of water to a boil and cook the potatoes for 10 minutes. Then drain them.
- Pour the olive oil into a frying pan and add the thyme, rosemary, and garlic.4 tablespoons olive oil, 6 cloves garlic, 1½ teaspoon dried thyme, 1½ teaspoon dried rosemary
- Place the potatoes in the pan and cook them dry quickly (this will give them a nice crunch when baked and allow the flavors to infuse.
- Turn off the heat and stir the Parmesan cheese and bacon through the potatoes.3 oz. Parmesan cheese, 4 oz. bacon
- Spread the potatoes on the baking tray (as much as possible in one layer).
- Bake the potatoes in the oven for 25 minutes until golden brown and cooked through.
- Melt the butter in a saucepan and turn off the heat. Mix the parsley, lemon juice, and sea salt into the butter.½ oz. parsley, 1 teaspoon lemon juice, 1 teaspoon coarse sea salt, 1 stick butter
- Mix the butter sauce with the potatoes and serve immediately.
- Refrigerator - Keep the potatoes covered in the refrigerator for up to 2 days.
- Frozen - Spread the potatoes as much as possible in one layer (for example on a plate or baking tray) and freeze them. Then put them in a freezer box or bag. They stay good for up to 6 months. Note that the structure of the potatoes can change slightly. Let the potatoes thaw in the refrigerator.
- Reheating - Fry the potatoes in a skillet until they are warm.