You've encountered a million potato-bacon-cheese combos in your lifetime, but in retrospect they all seem to be rehearsals for this one, a classic of Miraglia Eriquez's Calabrian grandmother Mary Pacella, who immigrated to Brooklyn in 1934. Crispness abounds, from the bacon to the slight crust on the roasted potatoes, yielding to creamy, very potatoey interiors.
Ingredients :
3 lb medium Yukon Gold Potatoes
1 Tbsp salt + ½ tsp
6 oz bacon (around 6 strips)
2 Tbsp olive oil
¼ tsp black pepper
½ cup Parmesan cheese shredded
2 garlic cloves, finely chopped
¼ cup chopped parsley
Read full instructions at :
natashaskitchen.com
