My Adventures In The Country

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In The Kitchen Recipes Sides

Oven Roasted Potatoes


When I heard this month’s Kitchen Bootcamp Challenge was potatoes, I was pumped.  Originally, I had great plans for the sweet potatoes still in my basement from last fall, but after researching and chatting with the hubby, I decided to go with Yukon Gold potatoes instead.  My husband isn’t a huge fan of sweet potatoes and I wanted to make something he would enjoy too, so that’s how I settled on this oven roasted potato recipe.

Yukon Golds are our favorite potato to grow in the garden and they absolutely melt in your mouth when freshly dug from the garden.  But oddly enough, I’ve never actually roasted them in the oven.  Of course, I’ve added them to a roast with carrots and onions and celery, you know the usual, but never on their own.  So that was it.  That was going to be this month’s challenge for me.

I did some more searching through The Professional Chef and on the web and actually settled on a recipe from epicurious.com.  I was intrigued by the directions.  They called for boiling the potatoes, then peeling.  This seemed strange to me.  I’ve tried that technique before and never really appreciated the messiness that came with the potatoes after they’d been boiled.  And after trying it again in this recipe, I think I’ll stick with my method, and peel first.

Don’t get me wrong, there was nothing wrong with the flavor, just a personal preference as far as how potato-coated my hands were when I was done.  I prefer less potato on my hands and more potatoes in the pan.

Oven Roasted Potatoes
 
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Author:
Serves: 4-6
Ingredients
  • 1 Tbsp olive oil
  • ½ lb hickory smoked, thick sliced bacon
  • 3½ lbs Yukon Gold Potatoes
  • 2 cloves garlic, minced
  • ¼ cup Parmigiano-Reggiano, freshly grated
  • coarse salt
  • fresh ground pepper
  • fresh parsley
Instructions
  1. Scrub potatoes and place in a 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 fork tender. (My potatoes were fairly large, so this took close to 15 minutes.)
  2. Meanwhile, partially freeze bacon for easier cutting. (Ten minutes in the freezer works well.)
  3. Slice bacon strips in half, then cut into ½-inch pieces. I like to cut bacon prior to cooking. It's easier to work with in the skillet and easy to drain with a slotted spoon.
  4. Cook bacon in a skillet until golden, but still flexible. You don't want crunchy bacon.
  5. Remove cooked bacon onto a plate lined with paper towels. Reserve the bacon drippings.
  6. Check potatoes and if fork tender, drain and allow to cool.
  7. While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley.
  8. Grate the Parmigiano-Reggiano.
  9. Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. I used a 12x18 baking sheet for this and it worked well.
  10. Once the potatoes are cool, peel and cut in half, or quarter if potatoes are large.
  11. Place cut side down on prepared pan and sprinkle with course salt and fresh ground pepper. Place in 425° oven for 35-40 minutes. Rotate potatoes halfway through the baking time to ensure an even color.
  12. Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano.
  13. 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.
  14. Remove from oven and sprinkle with fresh parsley. Serve immediately!

 


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Comments

  3. These look fabulous, at what point do you add the bacon back to the potatoes, with the cheese? I want to give these babies a try. Thanks for sharing, Rose

    • Hi Rose! Yes, with the cheese. I will make the change in the recipe. Thanks for catching that!!! Let me know how you like them!

      • We tried these tonight and they are simply the best potatoes I have ever cooked. I thought smashed potatoes were good; but these are even better. Thanks for the recipe.

  5. I am trying these tonight for a special birthday dinner. They sound fantastic, I hope they turn out ok 🙂

  10. This seems like way too many steps. Why do you need to boil the potatoes first then bake twice????It makes more sense to prepare bacon and them put everything together and bake once in the oven… I still want to try this but I’ll prepare it a little different.

    • I believe the boiling helps to partially cook the potatoes before baking them. Because I used larger potatoes, it would have taken more than 30 minutes for them to fully cook in the oven. And you aren’t actually baking them twice, just turning them halfway through for even browning. You can certainly make any changes to the recipe that would better suit your needs! That’s the joy in recipe making!

      • Rather than boil the potatoes, cut them up in quarters to bake. You don’t even have to peel them. Just wash and cut.

        I make oven potatoes all the time like that and they are completely done in 40 min (using 5 total potatoes quartered). I am going to try this recipe though. Looks delicious. Bacon makes EVERYTHING taste better lol

      • I like the idea of boiling first. I think it softens the texture a bit & cuts down on oven time. I sometimes do this then put them on a skillet on the grill. Going to try this recipe this weekend!

    • I totally agree. I think putting the raw uncooked cut up potatoes in oven would work. I would just lightly fry the bacon, drain then put everything in the oven. I am all about easy and quick!

    • Cooking the potatoes first will dry them out a bit and make them crispier after baking. You can also microwave the potatoes instead of boiling them, which keeps the process pretty quick. Be sure to puncture the potato before cooking in the microwave (so it doesn’t explode)! Microwave on high until potatoes start to soften, about 4-6 minutes depending on how many potatoes you are cooking and how large they are. If you have a baked potato setting on your microwave, even better!! Enjoy! They’re YUMMY!

      • The way my gran and mum cook oven roast potatoes is to peel and boil them first, but for only 5 minutes instead of until they’re completely tender, then to drain them and shake them in the pan. This breaks up the edges a bit, making them more fluffy. Then put them in the oven pan with the bacon fat/oil and roast as per the recipe. This gives extra ‘fluffy’ edges which all crisp up 🙂

  12. These look so good! Just bought a bag of Yukons on sale today and can’t wait to try this recipe for supper. Thanks for posting. PS – your photos are amazing.

  15. I never have parmigiano-Reggiano on hand. Can I use grated parmesan instead or is it worth a trip to the market? for the real deal? CAN’T WAIT TO TRY!

      • Couldn’t you cut the potatoes in wedges first, then boil? That would save a couple of steps, you could just drain them, and place them in the roasting pan. Also, if you are using bacon grease to coat the bottom of the pan, why do you need the olive oil, as the bacon grease taste will overpower the olive oil anyways?? Still, can’t wait to try them.

        • If you cut the potatoes first, then boil them, they will go mushy and begin to disintegrate. My favorite way to skin this cat is to parboil the whole potato with the skin on. If you let it cool completely, then you can proceed with any fried or roasted potato recipe, with or without skin. Once cooled, the skin removes cleanly. Most important, the character of the potato remains perfect for frying, roasting, or making a potato salad.

  19. I made these last Friday night (and AGAIN on Sunday night they were so good!) THANK YOU!

  20. These potatoes will be included in my Easter menu Amy!
    I can’t wait to cook them – thanks for the delicious recipe.
    Quick Q: I live in Sydney, Australia and Yukon Gold potatoes are not a commonly available variety. My current favourites are Kipflers for boiling, and Golden Delight for roasting. Can you suggest and alternative variety to Yukon Gold perhaps?

    • Hi Susie!
      I think either your Golden Delights or Kipflers would work just fine in this recipe. I did a little research to see what I could find and I think a variety called Dutch Creams might also work. Yukon Golds are categorized as a moderately moist potato with yellow, waxy skin, and a rich, buttery flavor. The Dutch Creams were the closest to these that I could find. Although I have not personally tried them, from the information I found, I believe they should work. I’m anxious to hear how they turn out.
      Hope this helps!

  23. I’m making this right now for tomorrow, Easter Brunch I cut the potatoes too small, so, I athink I will just roast them. hope the will be turn allright.

    • If you’ve cut them smaller than you wanted, just reduce your baking time a bit. I think they will be fine! Potatoes are pretty forgiving.

  24. Please, if you are going to post recipes make sure they been tested!! too many errors! thanks

    • I’m not sure what errors you are referring to, please clarify. I have made this recipe with much success and reviewed the instructions and they appear clear to me. Please let me know what part you didn’t understand so I can try to make it easier to follow. Thanks!

    • These instructions are as clear as glass! I made them and they came out fantastic! So much so I am making them for my Easter menu this year (2013) Thanks for sharing.

    • I have been cooking for 40 years and there is NO error in the instructions or the recipe. Not sure exactly what you mean. Maybe you could read it through again and it will make more sense. I always read a recipe at least twice before I make it. Hope this helps : )

  25. Going to make for Easter they look good what’s not to love bacon ,cheese , potatoes thanks I love Pinterest

  29. Mine are in the oven right now… I posted this from food gawker onto pinterest… Got 163 repins, figured I better try it right away 🙂

  31. These sound delicious!!! I can’t wait to try them. As far as peeling potatoes. I very rarely peel my potatoes. That’s where a lot of the nutrients are and it cuts down on prep time.

  33. I used to make something similar to this all the time for my husband – a meal in one pan. I browned the bacon, drained most of the grease and then fried the potatoes with the bacon pieces, just added some salt and pepper. Yummo! Think I’ll have to make some just for me tomorrow!

  34. I was wondering if you are supposed to use the rest of the bacon drippings? I have mine in the oven right now. I think I will use the rest of the drippings when I lower temp and before adding the bacon,cheese, garlic and parsley. They look wonderful

    • You certainly could. I didn’t when I baked mine, but if you want more bacon flavor or the potatoes are sticking to the pan, it might be a good idea. Hope you like them!

  35. Hi Amy!

    Do you think I can cook the potatoes before and reheat and roast the next day? I want to do them for mothers day for 15 or 20 ppl and I’m trying to figure out the most efficient way and I won’t have a ton of oven space. Any ideas?

    Thanks!

    Susie

    • Hi Susie,
      Yes, I believe that would work just fine. The original recipe stated that you could actually bake them and keep them at room temperature without the toppings for around 6 hours. If you’re short on time or oven space, I would certainly try this. Good luck!

  37. Why even bother peeling the potatoes? I just scrub them well before cooking then cut them into bite sized pieces. I’ve roasted potatoes without pre-cooking them and they turn out great. Just mix them with olive oil, minced garlic, salt & pepper and roast for about 1/2 to 3/4 of an hour then add the bacon and roast for another 15 mins. Great and done in less time. Not saying your recipe isn’t great, but why bother cooking them twice?

    • I agree, the peeling isn’t necessary. The original recipe gave those instructions, so that’s what I followed. If you prefer not to peel, don’t peel them. My husband loves the skin on, so I’m sure I’ll be making them again, with the peels still on. 🙂 Either way, they’re delicious.

    • Roasting raw potatoes is really an enjoyable option, especially on a barbecue grill. For this recipe, however, I think the magic is in the caramelization that occurs at the bottom of the pan. I am pretty sure that that is less likely to occur if you start with raw spuds.

  38. Making these tonight. Going to use red potatoes (they are on sale) and leave the skins on. Can’t wait!

  39. Skip the whole boiling the potato business. Our favorite new side dish is red potatoes (I will have to try the Yukon Golds) cut in fourths and coated with a little olive oil and baked for about 20 to 25 min. at 425 degrees.

  40. These look so very delicious! I’m planning on making one pan with bacon and one without (I’m a vegetarian). I think the boiling may play a part in getting some of the starch out of the potato. When I make oven fries, I soak my cut potatoes in water for 1/2 hour and dry them before roasting. The crust seems to be crispier and yummier. Thanks for the great post 🙂

  41. made these tonight. came good. i cooked the bacon then cut it up. i used packaged parmesan cheese. will make it again.

  42. Made these last night in a toaster oven at a campground – to die for. Making a breakfast skillet now with the left overs.

    • Oh wow! Glad to know they are so versatile and the breakfast skillet sounds delish!!! The hubby would love that!

  45. I made these potatoes last night for my husband and he loved them! I did not have bacon or fresh parsley so I used some cut up black forest ham and dried parsley and it was still delicious! Thanks for sharing

  46. WOAH-these look amazing. Of course anything with bacon is better but these potatoes look and sound tantalizing! Found you via pinterest!

  47. Will love to try this without the bacon as non of us need to add saturated fat to a relatively healthy dish

  48. Ok. So we had these for dinner tonight along with some honey glazed baked carrots and chicken. I only had russets and Kraft parmesan cheese, other than that I followed the recipe except I did not boil them first. Did not care for them. They were dry and fairly tasteless. This may have been the type of taters. I will try them again because they look scrumptous. Since I don’t have fresh cheese I am going to use a little less Parm as there was way too much left on the baking sheet after cooking. Thanks for sharing your recipe and hopefully round two will be better. I may try it with sweet potatoes as I am borderline diabetic.

    • Russets will not work for this type of roasted potato recipe. They do not have enough starch. Try the golds or reds or even fingerlings. Russets are great for mashing or baking. 🙂

    • Try now. 🙂 I added the “Pin It” button to the posts. Scroll to the bottom and there’s a link to choose which photo you’d like to pin. Thanks for stopping by!

  50. Have you tried fresh dill instead of the parsley. OMG it really adds a lot of flavor.

  52. Found this on Pinterest and made them tonight! LOVED! Def a “make for company”!

  53. Looks so good, but can’t get the entire recipe instructions to print out. Pictures go blank on 3rd page. I need pics…I’m a sad cook.

    • Annie, did you try the “print” icon at the bottom of the post? I just tried a print preview from that and they appeared to all display in preview. I’m not sure why they aren’t printing for you! 🙁 I agree…pictures are so helpful! Even if you can’t get them to print, still give them a try! They are too delicious to miss out on! 😉

  55. Is there a way to print recipe without printing all of the comments? It was going to be 35 pages. I’m new here.

    • Yes…just click on the “print” icon at the bottom of the post and a window should pop up for your printer. Hit “preview” and you can determine how many of the pages you want to print. In my preview, the first three pages were all you would need. The rest were comments. 🙂 Hope that helps!

      • Now I am only getting the instructions up to “Place in 425 oven for 35-40 minutes……………. and half of that picture. The next page only prints out black frames and no instructions. Even tried to print fives pages in case that made a difference, got first two pages, no third and then two pages of comments. Strange…

        • Oh, I ‘m so sorry that’s happening!:( I’m guessing it’s something with the settings, either on your computer or how it prints. My only other suggestion I have would be to copy the portion that isn’t printing and paste that onto a Word document. I don’t normally suggest that, due to copyright infringements, but if you’re just using it for personal use, I don’t have a problem with it.

      • Hi Judi,
        The “Pin it” button is used to “pin” items to your Pinterest account’s bulletin board. If you’re not familiar with Pinterest, it’s basically an online bulletin board where you “pin” items that you’ve found online and organize them into separate boards. It’s a great place to pin recipes, fashion trends, decorating inspiration, or design ideas, or anything else you find that you want to keep track of. I’m not a Pinterest junkie, but I do pin a few things, here and there. Hope that helps. 🙂

  59. Diane: Sorry you’re not getting the full recipe. I got it and it was 3 pages. I don’t know what else you can do about this. It’s frustrating. I haven’t tried the recipe yet, but I will. Good Luck.

  61. you should have said to peel them before starting instead of posting it after we’ve boiled them. makes it harder that way…

    • Hi Mzslim,
      I agree that peeling the potatoes first IS easier. 🙂 As I stated in the beginning paragraphs of the post, I tried the recipe as the original stated and boiled the potatoes first, but after having done that, I would peel first the next time I made them. I merely posted the recipe with the directions that way because that’s how I actually prepared them. I would never want to mislead someone by giving instructions for a recipe that were not what I had personally tried for the post. Please feel free to make any adjustments to the directions or recipe that you see fit. I certainly do! That’s the joy of cooking and baking. 🙂

  62. Thanks for the recipe. The entire family loved these! I used red potatoes and left the skin on (like you mentioned.) Yum!

  63. Nice tip on par-freezing the bacon to make it easier to cut. I do this all the time with jalapeños and chicken parts… never thought of doing it with bacon.

    This whole beautiful post you made about oven roasted potatoes, and all I saw was “bacon”!

    I’m with Katie J – I prefer reds.

  64. Q: why do you boil them first till they are fork tender? don’t they get over cooked roasting for nearly another hour? have you tried just roasting them, rather than boil and roasting them? thanks … they look delish!

    • I boiled them first because that was how the original recipe was written. For us, they were perfect and not over cooked. If you want to try skipping that step completely, I’d say give it a try. The worse thing that could happen would be that they might take a little longer to bake. Thanks for stopping by!

  65. I found this recipe on Pinterest. I made it for the family with a tri tip roast and broccoli. The potatoes where a huge hit. The family was bummed that I didn’t make a larger amount. They were delish!

  66. SAW THIS ON PINTEREST AND HAD TO HAVE THE RECIPE. THIS WILL BE ONE OF THE DISHES FOR A 25TH WEDDING ANNIVERSARY PARTY.

  68. I just made these! They were delicious…I added red pepper flakes to satisfy the creole taste buds in my home. Very good!

  71. I was just wondering why they need to roast so long if they are already cooked. They should be able to get the nice coloring and flavor in less than an hour, I would think.

  72. You could just do like I’m doing right now, make enough for some potato salad and the roasted potatoes, that way boiling is no problem :D.

  74. If you want cooked potatoes to peel off easily, put them in a bowl of iced water (cold water + lotsa ice) and the skin will just slide off – no mess 😉

  76. I made this per the instructions the first time and the entire family love them! Had a taste for them today, but had limited resources so I’m doing a mix of russets and gold – but I scrubbed and quartered them before boiling (did that the first time too so you don’t have to wait for the potatoes to cool), and I don’t peel the potatoes. I ran out of olive oil and only had a little bit of bacon so I added butter to the bacon drippings. (Come on, this is not a low cal meal in any sense!) They are sizzling in the oven now so I look forward to see how my adaptation of this fabulous recipe works out!

  79. im going to use red potatos, do you think they would turn out the same? also, after baking for the first 40 minutes and turning half way through, i bake them for another 20+/- minutes on reduced heat? i was confused on that part 🙂

    • I think they will. Of course, they will have a little different flavor than the Yukon Golds, but I love potatoes, so I think you’ll be fine. 🙂 And yes, the additional 15-20 min at the lower temperature is to help evenly brown the potatoes and to melt the cheese. Hope you like them!

  80. Can’t wait to try these. Yukon gold are a favorite in our home. BTW…I kinda go hung up on the “sweet potato” in the basement from last fall. How in the world do you keep them that long…canning maybe

    • 🙂 That’s funny…I’m not sure. Our basement is a finished basement, but the temperature stays a constant 65°-67° F and the room I keep them in is usually dark. I will admit, not all made it this long. I just checked on them again and they feel a bit lighter than normal and a few are starting to sprout. 🙂 Perhaps they don’t last a full year down there. 🙂 Still, even if they last several months, that’s way better than the survival rate of those I get at the store! 🙂

  82. I’m making these right now! I had 4 large yukon gold and 2 small russet potatoes I needed to use up, and I don’t have any of the cheese…night before grocery trip! lol…but I’m doing everything else the same and I can’t wait to eat them. I am boiling my potatoes first because, to me, when you do them that way the potato is a little softer and fluffier in the middle than just roasting them. Thanks so much for this recipe! 🙂 Oh, and also am cooking the bacon in the oven because that’s how I normally cook bacon! 😀

  83. Just made these.. oh my gosh.. so good. I didn’t have any fresh potatoes so I used canned and let me tell you, they did not taste like canned potatoes AT ALL!! I put the halved potatoes in the oven with some bacon grease and olive olive and cooked them for about 12 mins each side, then I added all of the ingredients with the potatoes and cooked them for another 8 mins.. I also added a mexican blend of cheese and they tasted SOOO GOOD!!!!! Definitely going to keep this recipe:)

  84. Since I was stuck in the house due to hurricane Sandy, I got to try this recipe this morning and I thought it turned out GREAT!!! I only had russet potatoes so they worked. I also had fresh rosemary that I needed to get rid of which was a perfect substitute for the parsley. I mixed the garlic, bacon, rosemary, cheese and a little bacon grease in a bowl together and then poured it all over top the potatoes after they browned a little. Delicious!!!!

    • Unfortunately, no. We definitely think these taste best fresh from the oven. You could try it, but our preference was definitely fresh. The hubster didn’t care too much for them as leftovers. 🙁 So sorry! The original recipe at epicurious did mention that you could boil and prepare the potatoes ahead of time. You could at least have that portion done and then just do the baking the day you needed them, if that helps. Sorry!

  87. We also grow Yukon Gold in our garden. Looking forward to trying this recipe next year ! Thanks 🙂

  88. I made these tonight! AMAZING!! So delicious! I will be making these again for sure. I left the skin on the potatoes and they were just the right crisp. Thanks for the recipe!! Yummmm 🙂

  89. Wow…In India we enjoy potatoes with hot spice mixes and pan fried. This recipe is entirely different from what I am used to and these are very tempting.. Sure to give this a try…

  93. Have these in the oven now. I made the bacon in the oven to eliminate a pan to wash and then chopped it up in a mini food processor. Having to use grated Parmesan cheese this time but will make with freshly grated cheese the next time. Thanks for the recipe!!

  95. I always cut my potatoes into quarters before boiling them – it saves a lot of time! Trying this tonight minus the bacon 🙂

  96. Can’t wait to make these for my holiday dinner. Having filet & what a wonderful accompaniment to go alone side with the main dish!!! Yummy.

  99. only thing I’d do different. Chop some onion blades on at half cooked potatoes sound really good

  100. These look fab to save a pot the parboiling is probably not necessary I make roasted potatoes all the time (minus the parm and bacon) just peel potatoes 1/2 or 1/4 spray baking pan with oil throw potatoes on pan spray on more oil salt pepper herb and bake in oven 350 for about an hour. Going to have to try cheese and bacon though my daughter will love them. Un fortunately no bacon here today the potatoes are already in the oven for Sunday dinner 🙁
    An alternate way I do them if I am out of oil spray is put about 2-3tbspns oil in a big ziplock bag with the herbs and potatoes and shake em up like shake and bake

  103. First time checking out pintrest. This was the first receipe I saw & will try. Cant go wrong with garlic bacon and potatoes. My favorite 3 ingrediants.

  104. I made this tonight. I think leaving the skins on would help crisp it up a bit. I do not eat pork so the bacon I used was turkey bacon, there were no drippings to add to the pan. I think this made a difference. I did get a crisp I just had to cook them longer. This were delicious.

  105. For an easy peel of boiled potatos, you should try to do this when they’re hot, after leaving them in a covered pot, without the water ofc. If the potato is so hot you can’t hold it, stick a fork in it, it will work just the same. What the heat does is separate the peel from the potato, so when you actually peel them, it would come off in a single move, two at most. I do it this way because it takes me less time than if I peel the potatos before cooking them.

  116. I made these today and they were a bit dry. I substituted the fresh garlic for 2 tablespoons of minced jarred garlic and mixed it in the frying pan with the leftover bacon drippings. The potatoes tasted like they were missing something so I added a dollop of sour cream to each helping.

  117. I love this recipe but when you give an option to print the RECIPE it should be set up so that you don’t get almost FORTY pages of comments along with it … good thing I caught it in time … please try to fix this …

    • Sorry Diane…we’re currently working on that and will hopefully have a new print option available soon. Thanks!

  118. Yum! I found these on pinterest. They look incredible and may just end up accompanying bbq’d chicken tonight! tks:)

    • Haha, I just came online to comment on these yummy potatoes, and turns out, that’s just what we enjoyed for dinner! Roasted potatoes and bbq chicken! And it was mighty tasty!

      Thanks for the recipe, Amy! 🙂

  120. These sound good–except I usually don’t eat bacon, unless it’s the vegetarian version. So I may try this recipe with the veggie bacon I love. No, there are no fat drippings to reserve, but I might try using extra olive oil and bumping up the garlic a bit and see what results I get. I like the bacon-y flavoring, just not the saturated fat. Yes, I could use turkey bacon, but I prefer to be mostly vegetarian in my eating. It’s just my personal preference. 🙂

  121. It is in the oven right now! Smells soooo good. But I don’t have any parsley! I’m sure they will still taste good!

  122. Made his last night, and it was a hit! The potatoes were creamy on the inside and crunchy on the outside, everyone went for seconds! Thank you.

  123. I was wondering if this recipe would be ok to prepare for a potluck meal? They would be kept in a casserole carrier with warming pad for close to 2 hours & then possibly warmed in microwave oven. Sounds yummy!!!

    • Pam, I don’t think they would be as crisp if they were in the carrier that long. They were definitely best eaten right from the oven. We warmed up the leftovers in the microwave the next day and they were not nearly as good. Sorry!

  124. America’s Test Kitchen says Yukon golds are best for potato salad… And I saw a tutorial on boiling the potatoes first then you take a paper towel & rub off the skins… Have to try this recipe sounds great!!!! Thanks!!!!

  125. I have a bunch of mini creamer potatos that I was just going to make into mashed potatos, but I think I’m going to do this instead!

  126. Thanks for sharing this. This is very practical to do and would well-suit my taste. Although I would say you could maybe substitute bacon with something healthier, like cured chicken breasts. Also any similar cheaper alternatives to Yukon Gold your may suggest? All the very best!

    • You could certainly make any substitutions you like and I think the results would still be good. (These are tasty potatoes!)
      I think any good, roasting potato would do. I’m not sure what’s available in your area, but we grow Yukon Gold’s in our garden, so they are practically free to us. And they are frequently on sale in our grocery store. 🙂

  127. First of all, potatoes, bacon, and cheese, how could you go wrong! Lovely side dish for the non-vegans in my family. Just saved back some of the roasted plain potatoes for them! They are practically a meal of their own! Next time I’ll make extra for lunch the next day with a salad on the side. Fresh potatoes rock!

  128. These are amazing!! My grocery store sells small Yukon golds in steamable packs (1.5 lbs.) for the microwave . I used two of those, microwaved them and left the skins on. I followed the other instructions substituting a bit of olive oil for the bacon grease and using Oscar Mayer precooked bacon bits to cut down a bit on the “bad” fat content. Instead of sprinkling them with parsley, I used chopped, freshly cut chives. My family loved them. Cooking the potatoes first does make them crispier, as I often make oven fries with uncooked potatoes and while they get crispy, they don’t develop the nice crust that the pre-cooked potatoes get. Thanks for the recipe!

  132. WOW! Made these for dinner tonight and they were AMAZING! I used baby Yukon Golds. I peeled them (which was not really easy because of the size) and boiled them until they were fork tender. I think this made the difference between good potatoes and AMAZING potatoes!! I drizzled olive oil on the bottom of the cookie sheet, and then drizzled melted butter on top of the potatoes. Baked them according to the recipe and made sure I turned them half way through. I didn’t add the bacon or parsley because I was too lazy to cook the bacon! The results were crispy outside and really tender, almost creamy like on the inside! Can’t wait to share this recipe with my friends! Thank you!

  133. These have become my fave way to cook potatoes… They were absolutely amazing… The second time around I didn’t use the bacon or cheese, I actually used red potatoes and garlic seasoning.. They tasted like roasted potatoes only BETTER! Thanks for sharing!

    • Not sure why you aren’t seeing the recipe. I see it when I scroll through. Let me know if you still don’t see it and I will email it to you.
      Thanks for stopping by!

  135. I ve seen a variation of this recipe on tv but a bit diferent .Homemade bluecheese.easy to make.Bluecheese some ,some butter milk ,black pepper grinded and that”it.Mix well.

  136. I saw this on Pinterest but someone had the picture linking to some weird website. I changed the link to your blog thanks to the watermark! Great recipe, looks divine I’m a potato lover!

  137. Have made these twice with slight variations and they are delicious. I used Dutch cream potatoes. Thanks for posting.

  138. You never really said what to do with the minced Garlic….You said to mince the parsley and garlic, I am going to assume you sprinkle Both? Sprinkle minced garlic after cooking ???

    • Hi Lou,
      You actually sprinkle the garlic on after you turn the potatoes and reduce the temperature to 375°.
      Hope that helps!

  140. This is a perfect recipe. It is so simple but it is in the preparation that makes the difference. All of my favorite ingredients in one recipe! I can’t believe I never thought of it. I might even try a sprinkle of balsamic vinegar too. Thanks for very clear instructions and pictures!

  141. I have made these potatoes for years, but have cut down the steps by placing the cut bacon (raw) on the bottom of my rimmed baking pan & par cooking. Add the potatoes & toss–continue cooking. Cuts down on dishes and makes a great dish–continue on with the seasonings & cheese as this recipe indicates.

  142. Making these tonight. The cheese the recipe calls for is so DANG expensive so I googled subsitutes….it said I could use Grana Padano – so I found it at the store. Hopefully they turn out delicious!!!!

  144. I wanted to let everyone know that there’s a very good reason for boiling potatoes with the skins on … they retain their nutrients; whereas, when you peel them first and then boil, most of the value gets poured down the drain with the water! I understand that the sticky fingers aren’t fun; I don’t enjoy that part, either. What I do love is the taste of potatoes, boiled or steamed, with their skins on. They have such wonderful flavor, and knowing that I’m getting all their goodness makes all the difference to me! Thanks for the recipe! 🙂

  145. I found these on Pinterest and made them last night. Definitely a winner at our house. “Can we have these again?” was heard from every one.

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  4. […] need to pay more attention when I made these oven-roasted potatoes. My bacon was probably a bit too done. The whole thing seems a little salty and hurt my […]

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