One of my very very favorite foods is potatoes! I could seriously eat them at every meal and never get tired of them. As far as potato recipes are concerned, I especially like those like this Garlic Bacon Parmesan Potatoes Recipe where I don’t have to peel the potatoes first. I had a bad first experience with peeling potatoes. When I was in about 6th or 7th grade I was supposed to get supper started while Mom and Dad were both at work and Mom asked me to peel the potatoes. My mom still laughs about the frustrated phone call she received from me complaining that it took 20 minutes to peel my first potato! I think I was under the impression that I could only take off paper thin slices of peeling.
I’m much better at peeling potatoes now, but I’m still not a fan, so this Garlic Bacon Parmesan Potatoes Recipe lets me skip that step!
Garlic Bacon Parmesan Potatoes Recipe
3 lb Yukon Gold Potatoes
12 oz Bacon
2 tbsp Butter
2 tbsp minced Garlic
1/4 cup Parmesan Cheese
1/4 cup chopped fresh Parsley
1/4 cup sliced Green Onion
Salt & Pepper to taste
Slice potatoes in half lengthwise and place in water and boil for 12 minutes.
Drain potatoes and set aside.
Slice bacon into 1″ pieces and fry until cooked but not crispy. Allow to drain. Reserve bacon grease.
Preheat oven to 400.
In a large pan, add 2 tablespoons bacon grease and butter and heat over medium heat.
Add garlic, parsley, salt and perpper and mix well.
Add potatoes and toss to coat well.
Transfer potatoes to baking sheetbaking sheet cut side down.
Sprinkle bacon over potatoes.
Heat 30 minutes or until cut side begins to brown.
Flip and bake another 15 minutes.
Garnish with sliced onions.
Serving Size: 1
Amount Per Serving: Calories: 801 Total Fat: 38g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 105mg Sodium: 1702mg Carbohydrates: 76g Net Carbohydrates: 0g Fiber: 8g Sugar: 4g Sugar Alcohols: 0g Protein: 40g