Name: Roasted Potatoes with Bacon, Cheese, and Parsley
Cook time: 30 min
Total time: 1 1/2 hr
Yield: Makes 8 (side dish) servings
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

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Roasted Potatoes with Bacon, Cheese, and ParsleyDitte Isager

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.

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.

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