Roasted Potatoes with Bacon & Parsley
1 1/2 pounds white or red new potatoes, quartered
4 slices bacon
2 tablespoons chopped fresh parsley
Salt and pepper, to taste
Preheat the broiler.
Place the potatoes in a large pot. Add a big pinch of salt and just enough water to the pot to cover the potatoes. Bring to a boil and cook until the potatoes begin to soften, about 10 minutes. Drain the potatoes and set them aside.
While the potatoes cook, place the bacon on a sheet tray. Broil the bacon until it’s brown and crisp, about 5 minutes. Place the bacon on paper towels to drain. Crumble it as soon as it’s cool enough to handle.
Reduce the oven temperature to 400 degrees Fahrenheit.
Place the potatoes on the sheet tray with the bacon fat. Season the potatoes generously with salt and pepper and toss them until they’re coated with the oil. Place the potatoes in the oven and cook them until they’re fork-tender and golden brown, about 20 minutes.
Remove the potatoes from the oven and sprinkle them with the crumbled bacon and parsley. Toss until the potatoes are evenly coated and serve.
Number of servings (yield): 4