3 lb. red skinned potatoes (baby or about 2-inches wide)
4 to 6 bacon slices
2 tbsp. olive oil
3 garlic cloves, roughly chopped
salt and freshly ground black pepper
freshly grated Parmesan cheese
1/4 cup chopped flat leaf parsley, minced

Preheat oven to 400°F. Cut potatoes into quarters and place in a bowl. Toss with olive oil and season with salt and pepper. Scatter over a baking sheet covered with parchment paper.

Place a wire rack on a small baking sheet and evenly space bacon slices on the rack.

Place bacon on the lowest rack and the potatoes above it. Begin with 3 minute increments watching the bacon carefully. Remove bacon when cooked to your liking.

After the potatoes have cooked for a total of 20 minutes, add garlic, toss and bake another 5 minutes.

Remove potatoes and place them in a large bowl. Grate fresh Parmesan cheese over the potatoes and scatter the parsley and chopped bacon on top.

Enjoy!

Submitted by: Aly