Roasted Potatoes with Bacon, Cheese and Parsley

The Brave Astronaut is spending Thanksgiving at the beach this year, as we did a few years ago.  We are looking forward to it - as there is definitely something special about the beach in the off season.  We will also be interested to see what remains of the beach after Hurricane Sandy a few weeks ago.

We are busy packing up items to bring with us to help with our feast on Thursday - we will head to the grocery store Wednesday to pick up those items that don't travel that well (the turkey, etc.).  Of course, a traditional Brave Astronaut Thanksgiving involves too much food and a lot of desserts.  I am working hard to dial it back at Mrs. BA's request.

There will be turkey and all the trimmings though - mashed potatoes, vegetables (sorry, but there will likely be a box of pearled onions, too) and desserts.  While the mashed potatoes are a staple - I would consider these as an alternative.

Happy Thanksgiving to all my readers!  Thanks for stopping by!


Roasted Potatoes with Bacon, Cheese, and Parsley
Gourmet | November 2007
by Gina Marie Miraglia Eriquez 

You've encountered a million potato-bacon-cheese combos in your lifetime, but in retrospect they all seem to be rehearsals for this one, a classic of Miraglia Eriquez's Calabrian grandmother Mary Pacella, who immigrated to Brooklyn in 1934. Crispness abounds, from the bacon to the slight crust on the roasted potatoes, yielding to creamy, very potatoey interiors. 

Yield: Makes 8 (side dish) servings
Active Time: 30 min
Total Time: 1 1/2 hr

Ingredients 

• 3 pounds medium Yukon Gold potatoes (about 3 inches in diameter) 
• 6 ounces bacon (about 6 slices), halved lengthwise, then cut crosswise into 1/2-inch pieces 
• 2 tablespoons olive oil 
• 1/2 cup grated Parmigiano-Reggiano 
• 2 garlic cloves, finely chopped 
• 1/4 cup chopped flat-leaf parsley 

Preparation
Preheat oven to 425°F with rack in lowest position.

Generously cover potatoes with cold water in a 4-quart pot and add 1 tablespoon salt. Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes. Drain. Cool potatoes to warm, then peel and cut in half crosswise.

Cook bacon in a 12-inch heavy skillet over medium heat, stirring, until cooked through but still flexible. Drain on paper towels, reserving fat in skillet.

Brush bottom of a 15- by 10-inch shallow baking pan with oil and half of reserved bacon fat. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper and arrange, cut sides down, in baking pan. Bake until undersides are golden brown, 30 to 35 minutes.

Reduce oven temperature to 375°F. Turn potatoes over, then sprinkle with cheese, bacon, and garlic and drizzle with remaining bacon fat (if fat congeals, reheat briefly over medium heat). Bake until cheese is melted, about 15 minutes. Sprinkle with parsley.

Cooks' notes:

• Potatoes can be boiled and peeled 1 day ahead and chilled in an airtight container.
• Potatoes, without cheese, bacon, garlic, and bacon fat, can be baked 6 hours ahead and kept, loosely covered, at room temperature. Turn potatoes over and proceed with recipe, baking a little longer. If baking at same time as stuffing, leave oven temperature at 425°F.