Garlic Parmesan Roasted Potatoes with Bacon
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.
Ingredients
- 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 bits
- 1 stick butter unsalted
- ½ oz. Fresh Parsley finely chopped
- 1 teaspoon lemon juice
- 1 teaspoon sea salt flakes
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 400 ℉ 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 bits
- 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. Fresh Parsley, 1 teaspoon lemon juice, 1 teaspoon sea salt flakes, 1 stick butter
- Mix the butter sauce with the potatoes and serve immediately.
NOTES
1. Potatoes: Use floury potatoes to make this recipe. Russet, Doré, King Edward, and Maris Piper are great choices.
3. Storage
- 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.
Nutrition
Calories: 801kcal | Carbohydrates: 63g | Protein: 19g | Fat: 54g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1323mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1204IU | Vitamin C: 74mg | Iron: 4mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
