Time 1h47m Yield 8 Number Of Ingredients 8 Steps:
Place an oven rack in the bottom third of the oven and preheat oven to 450 degrees F (230 degrees C). Place potatoes in a large pot and cover with cold water and salt. Bring to a boil; reduce heat to medium and simmer until potatoes are just tender when pierced with a fork, about 12 minutes. Drain. Return potatoes to the pot; cover with a lid and shake pot vigorously, about 1 minute. Uncover and cool potatoes until easily handled, about 10 minutes. Peel potatoes and cut them crosswise into chunks. Place bacon in a skillet and cook over medium-high heat, turning occasionally, until most of the fat has melted and bacon is tender, 5 to 7 minutes. Drain bacon slices on paper towels, reserving bacon fat in the skillet. Brush the bottom of a shallow 10x15-inch baking pan with half of the bacon fat and olive oil. Sprinkle salt and pepper over potatoes and arrange in the baking pan. Roast potatoes in the preheated oven until golden brown on the bottom, about 30 minutes. Remove potatoes from oven and reduce oven temperature to 375 degrees F (190 degrees C). Turn potatoes over in baking pan. Top with bacon pieces, Parmigiano-Reggiano cheese, and garlic. Drizzle remaining bacon fat on top. Return to the preheated oven and continue roasting until Parmigiano-Reggiano cheese is melted, about 15 minutes. Sprinkle with parsley and serve.
Time 40m Yield 4 servings Number Of Ingredients 5 Steps:
Put the potatoes in a medium saucepan, cover with cold water and add a generous pinch of salt. Bring to a boil, simmer for 1 minute and then drain well and set aside. The potatoes will be cooked about halfway through. Cook the bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, about 5 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the olive oil to the skillet with the bacon drippings and increase the heat to medium. Add the potatoes cut-side down. Cook, turning occasionally until the potatoes are golden brown and cooked through, about 15 minutes. Remove from the heat and stir in the crispy bacon. Season generously with salt and pepper and sprinkle with the chives.
Time 35m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain and pat dry. In skillet, saute bacon over medium heat and cook until crispy. Remove bacon with a slotted spoon and set aside on paper towels. Add butter to bacon fat and increase heat to medium. Add potatoes to pan so that the cut sides get nice and brown. Cook, turning only as needed until the potatoes are golden brown, about 25 minutes. Stir in parsley, garlic and bacon and stir until lightly browned. Season with salt and pepper to taste.
Time 1h Yield 8 Number Of Ingredients 6 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer. Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning. Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.
