Potatoes, potatoes, potatoes… how do I love thee, let me count the ways! Whether they are roasted, baked, braised, mashed, twice baked, in a creamy salad, or baked in a casserole…the list is obscenely long!
My go to is the russet but when I found this bag of “Dynamic Duo”, a combination of small red and Yukon gold potatoes, I knew they would be perfect to make these oven roasted potatoes.
This preparation is so easy. Once you get them in the oven you can pretty much forget about them. The oven does most of the hard work for you! They are the perfect side, especially at the end when you are busy getting the rest of the meal finished and onto the table.
Start by preheating your oven to 400°F.
Place bacon strips on a cooking rack or directly on a large cooking sheet lined with foil.
Cook bacon strips in the oven for 20-25 minutes, or until crisp. Remove bacon from the oven and chop into 1/2 inch pieces. Set aside.
While bacon is cooking, chop parsley. Set aside.
While the bacon is in the oven, prep the potatoes.
Wash potatoes and cut them in half. The goal is to have the pieces all about the same size so they cook evenly.
Bring a large pot of water to a boil over high heat. Boil potatoes for 5-8 minutes just until they begin to soften.
Drain the potatoes.
In a large bowl combine the olive oil, Parmesan cheese, minced garlic, salt, pepper, and Italian seasoning.
Add the parboiled potatoes to the bowl and toss to coat them with the cheesy seasonings.
Spread the potatoes out in a single layer on a large cooking sheet, cut sides down.
Bake the potatoes for 15 minutes. Turn potatoes over, cut side up.
Return to the oven and bake potatoes for another 15 minutes or until potatoes start to crisp up.
Turn oven temperature to broil and continue to cook potatoes for another 2-4 minutes, until crisp, golden brown.
When potatoes are done remove them from the oven and allow them to rest on the cooking sheet for 5 minutes. This makes sure the Parmesan coating sticks to the potatoes and not to the pan.
To serve, top potatoes with chopped parsley and bacon bits, and serve with a dollop of sour cream if desired.
Oh my goodness, these potatoes are totally addictive!!! They are crispy on the outside and soft and creamy on the inside. The parsley adds a lovely freshness and the bacon just takes them over the top! I highly recommend you give this recipe a try!
Oven Baked Parmesan Roasted Potatoes
Ingredients
- 4 strips bacon, crumbled
- 3 lbs small Yukon gold and/or red potatoes
- ¼ cup olive oil
- salt & pepper
- 1 tbsp Italian seasoning
- ½ cup Parmesan cheese, grated
- ¼ cup fresh Parsley, roughly chopped
Instructions
- Preheat oven to 400°F.
- Place bacon strips on a cooking rack or directly on a large cooking sheet lined with foil.
- Bake bacon strips for 20-25 minutes, until crisp. Remove from oven.
- While bacon is cooking, prep potatoes. Wash potatoes and cut them in half.
- Bring a large pot of water to a boil over high heat. Boil potatoes for 5-8 minutes until they begin to soften.
- Drain potatoes.
- In a large bowl combine olive oil, Parmesan cheese, minced garlic, salt, pepper, and Italian seasoning.
- Add the parboiled potatoes to the bowl and toss to coat them.
- Spread potatoes out in a single layer on a large cooking sheet, cut sides down.
- Bake potatoes for 15 minutes.
- Turn potatoes over, cut side up.
- Return to oven and bake potatoes for another 15 minutes or until potatotes are starting to crisp up.
- Turn oven temperature to broil and continue to cook potatoes for another 2-4 minutes, until golden brown.
- When potatoes are done remove them from the oven and allow them to rest on the cooking sheet for 5 minutes.
- To serve, toss potatoes with chopped parsley and bacon bits.
Did You Make This?
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