I was looking for a loaded baked potato/home fries, and this filled the bill. I microwaved the peeled, raw cubes for about 6 minutes rather than boiling. Then followed the directions completely. My family was ecstatic! I should have served sour cream – they were that authentic! Thanks so much!
FANTASTIC!!!!! We all LOVED everything about these potatoes. Next time I may try to just roast the potatoes and save the step of boiling them first, just to see if there’s a difference. I will def be making these again and again~YUM, YUM, YUM!!!!!! Thanks for sharing. 🙂
I made these to accompany a Thanksgiving turkey. They were a hit! I omitted the turkey bacon grease prior to the final oven session to cut down on fat and calories and used a mixture of romano and parmesan but could’ve used more salt. Bit hit at dinner!
Turned out perfect. Made as side to grilled rib-eyes. I did increase the roasting time at 425 to 40 mins and reduced the last step in the oven to just 10 mins. I also tossed the garlic with the potatoes at the beginning vs. the end. It helped to pulverize the cheese in the food processor so that it baked on nice and even vs. stringy. Next time I might do this w/ cheddar cheese. Extra salt in the final roasting step also helped.
We really enjoyed these. Cheated and used turkey bacon bits and instead of the bacon grease used a olive oil cooking spray which worked well for us. Very easy to made and very flavorful. Thanks Marra Made for Holiday Tag 🙂
Ingredients:
3 pounds Yukon Gold potatoes
1 tablespoon salt
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OOh, very very good, marramamba!!! made exactly as directed for scrumptious roasties, a real treat!!!! Thank you for sharing this delectable comfort food recipe!!
Easy to make and seriously delicious. Just loved the turkey bacon with these potatoes which would be a wonderfully flavoursome accompaniment to any meat dish. I did double the garlic, something I tend to do with recipes. On this occasion, we enjoyed them with Recipe #369700. Even though we tucked into them with great enthusiasm, we had heaps leftover. They reheated well and we also enjoyed some in an omelet. Thank you, MarraMamba, for yet another super recipe! Made for Zaar Stars Tag
This recipe is very easy to make, and everyone who ate had seconds, then nibbed at what was in the dish until it was gone!
Ingredients:
3 pounds Yukon Gold potatoes
1 tablespoon salt
6 slices turkey bacon, halved and cut crosswise into 1/2-inch pieces
2 tablespoons olive oilsalt and freshly ground black pepper to taste
1/2 cup grated Parmigiano-Reggiano cheese
2 cloves garlic, finely chopped
1/4 cup fresh Italian flat-leaf parsley.
Directions:
Place an oven rack in the bottom third of the oven and preheat oven to 450 degrees F (230 degrees C).
Place potatoes in a large pot and cover with cold water and salt. Bring to a boil; reduce heat to medium and simmer until potatoes are just tender when pierced with a fork, about 12 minutes. Drain.
Return potatoes to the pot; cover with a lid and shake pot vigorously, about 1 minute. Uncover and cool potatoes until easily handled, about 10 minutes. Peel potatoes and cut them crosswise into chunks.
Place turkey bacon in a skillet and cook over medium-high heat, turning occasionally, until most of the fat has melted and bacon is tender, 5 to 7 minutes. Drain bacon slices on paper towels, reserving bacon fat in the skillet.
Brush the bottom of a shallow 10×15-inch baking pan with half of the bacon fat and olive oil. Sprinkle salt and pepper over potatoes and arrange in the baking pan.
Roast potatoes in the preheated oven until golden brown on the bottom, about 30 minutes. Remove potatoes from oven and reduce oven temperature to 375 degrees F (190 degrees C).
Turn potatoes over in baking pan. Top with bacon pieces, Parmigiano-Reggiano cheese, and garlic. Drizzle remaining bacon fat on top.
Return to the preheated oven and continue roasting until Parmigiano-Reggiano cheese is melted, about 15 minutes. Sprinkle with parsley and serve.
Notes:
You can roast potatoes on a rimmed baking sheet instead of using a baking pan if desired.
If preparing for a dinner party, the potatoes can be boiled and peeled a day ahead. Chill in an airtight container. Then partially bake them up to 6 hours in advance; cook up to the point where you turn them over in step 7. Take out of oven and let stand at room temperature covered loosely with aluminum foil. Remove foil and top potatoes with cheese, bacon, and garlic 15 to 20 minutes before serving; proceed with step 8.
source :allrecipes.com