The potato is one of those foods that is pretty versatile. You have baked potatoes, mashed potatoes, hash browns, potato hash; you can make them into chips or fries, or make potato salad. The list is quite long. And unlike some foods such as fish, potatoes are a safe bet when you're hosting since pretty much everyone will eat them.
I've made several of the aforementioned dishes and have always had pretty good results. It's always great when you can throw a few potatoes in the oven and let them bake while you fix the rest of your meal. I mean, can I get a shout out for baked sweet potatoes topped with brown sugar, cinnamon and butter?!
But when about when you want to add a little more of a different flavor to potatoes? This recipe adds parmesan cheese, bacon and parsley to roasted yukon gold potatoes to create a flavor combination that is second to none in my humble opinion. The bacon and cheese add a wonderful richness while the parsley brightens it just a bit to keep it from getting too heavy.
I used baby yukon gold potatoes since they would cook faster, but the regular sized ones will produce the same result. And the original recipe called for the removing of the potato skins, but I liked the rustic look and decided to leave them.
These potatoes are just as delicious as they look and they have most definitely earned a spot on my list of go-to recipes for when I'm hosting a get together. After all, I'm pretty sure no one would complain about anything that has bacon and cheese :)
