Oven-roasted Potatoes

1 T olive oil
6 slices thick-sliced bacon, diced
3 1/2 lb. Potatoes (Yukon Gold work well)
2 cloves garlic, minced
1/4 C fresh Parmisean cheese, grated
coarse salt
fresh ground pepper
fresh parsley, chopped

Boil peeled potatoes whole, until fork-tender, about 15 minutes.  Cool and cut in bite-size chunks.

Cook bacon until golden, but still flexible. Do not over cook as it will cook more in the oven.  Drain bacon and reserve the bacon drippings.

Next, prepare the baking sheet by brushing with the olive oil and 1 tablespoon of the bacon drippings.
Place potatoes on prepared pan and sprinkle with salt pepper. Place in 425° oven for 35-40 minutes, turning potatoes halfway through the baking time to ensure an even color.  Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and cheese. Roast for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted.

Remove from oven and sprinkle with fresh parsley.