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1
Scrub potatoes and place in a large pot. 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. My potatoes were fairly large, so this took close to 15 minutes.
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2
Meanwhile, partially freeze bacon for easier cutter. (Ten minutes in the freezer works well.) Slice bacon strips in half, then cut into 1/2-inch pieces.
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3
Cook bacon in a skillet until golden, but still flexible. You don't want it crunchy. Remove cooked bacon onto a plate lined with paper towels. Reserve the bacon drippings.
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4
Check potatoes and if fork tender, drain and allow to cool. If making this recipe again, I would peel the potatoes before I boiled them or try leaving the skins on all-together.
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5
While potatoes are cooling, preheat the oven to 425u00b0 and mince the garlic and parsley. Also, grate the Parmigiano-Reggiano.
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6
Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan.
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7
Once the potatoes are cool, cut in half, or quarter if potatoes are large.
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8
Place cut side down on prepared pan and sprinkle with course salt and fresh ground pepper. Place in 425u00b0 oven for 35-40 minutes. Rotate potatoes halfway through the baking time to ensure an even color.
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9
Reduce temperature to 375u00b0, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano.
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10
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.
