Categories: Sides

Ingredients

• 3 lb. baby Yukon Gold potatoes
• 6 slices thick-cut bacon
• Olive oil
• 1/2 tsp kosher salt
• 1/2 tsp pepper
• 1/2 cup fresh Italian parsley, chopped

Directions

1. Preheat oven to 350. Scrub potatoes and place in a large saucepan covered with salted water. Bring to a boil and cook for 5 minutes. Drain.

2. Cut bacon into small pieces and fry over medium heat until the fat has rendered and the bacon bits are crispy. Drain the bacon on paper towels and reserve. Pour the bacon fat into a measuring cup and add enough olive oil to make 1/2 cup.

3. Place potatoes in a roasting pan, add the bacon fat mixture, salt and pepper and toss to coat. Bake for 1 hour or until the potatoes are fork tender, stirring once or twice while cooking. Toss potatoes with the reserved bacon bits and parsley and serve.

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