Friday's Fare: Parmesan Roasted Potatoes & Bacon

Be glad then, ye children of Zion, and rejoice in the Lord your God: for he hath given you the former rain moderately, and he will cause to come down for you the rain, the former rain, and the latter rain in the first month.   - Joel 2:23 (KJV)

I'm bringing back a recipe that I posted last year for those who may have missed it. I changed it just a smidge this time. I used thick sliced bacon instead of sausage, omitted the parsley, and used *gasp!* canned parmesan cheese instead of fresh. And you know what? It was delicious. I've made this twice in the past week - once for my family, and again for my MOPS meeting. When I retrieved my dish to take home after the meeting, there was only one little potato and two tiny pieces of bacon left, probably just because it's hard to chase the last tidbits around a dish with a spoon. I'm surprised no one licked the dish!

Roasted Parmesan Potatoes & Bacon
**Click to Print!**

Ingredients:

7-8 medium butter gold potatoes, skin on, scrubbed and diced evenly.*

1 tbsp. olive oil

3/4 c. parmesan cheese

1-1/2 tsp. garlic salt

1 tsp. fresh ground black pepper

1-1/2 tsp. smoked paprika

7-8 slices uncooked thick-sliced bacon, cut into 1" pices

Preheat oven to 425 degrees.

In a large bowl mix together the olive oil with the spices, herbs and parmesan cheese. Add the diced potatoes and gently turn and mix with a rubber spatula until all of the potatoes are covered with the oil, spices, and plenty of cheese. 

Gently mix in the bacon pieces. 

Spread potatoes& bacon out on a large flat baking sheet. 

Bake at 425 degrees for 45-50 minutes.  Potatoes are done when they are a golden brown and cooked through.

I then transferred mine to a pretty dish with an insulated carrier to transport to the meeting.

*Dice your potatoes the same size so that they will cook evenly. I cut each potato in half lengthwise, then cut each half again lengthwise (making 4 long pieces), and then dice into approx. 1/3” thick triangles. 

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