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.
Slice bacon strips in half, then cut into 1/2-inch pieces.
Cook bacon in a skillet until golden, but still flexible. Reserve the bacon drippings.
Check potatoes and if fork tender, drain and allow to cool.
While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley. Also, grate the Parmigiano-Reggiano.
Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan.
Once the potatoes are cool, peel and cut in half, or quarter if potatoes are large.
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.
Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano.
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. Remove from oven and sprinkle with fresh parsley. Makes 4-6 servings, depending on serving size. Serve immediately!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1844g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 980 (42%)|
|Amt Per Serving||% DV|
|Total Fat 108.9g||145 %|
|Saturated Fat 36g||180 %|
|Monounsaturated Fat 48.5g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 159.7mg||49 %|
|Sodium 2242.4mg||77 %|
|Potassium 7258.8mg||191 %|
|Total Carbohydrate 283g||83 %|
|Dietary Fiber 35.5g||142 %|
|Sugars, other 247.6g|
|Protein 61.7g||88 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2336
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