Potatoes, Bacon, and Cheese? Yes Please.

25 Jan

Potatoes, bacon, and cheese: three things that should always go together. Can’t beat it. The outside of the potatoes get a little crispy in the oven, but stay soft in the center. Yukon potatoes are slightly more flavorful than other baking potatoes, but you can feel free to substitute with any slightly waxy spud. That “slightly waxy” qualifier is kind of important, though, because otherwise your potatoes will fall apart before they make it to your plate. And that’s just upsetting.

And lastly, feel free to experiment with cheese. I suggest either Parmesan or cheddar (my personal favorite, but I’m told it’s a little more expensive in Montreal).

Note: this is in no way a “healthy” dish.


  • 1.5 kilograms (about 3.3 lbs) Yukon Gold Potatoes, peeled and cut in half
  • 170 grams (6 ounces) of Canadian bacon or rashers, cut in half lengthwise and then crosswise into 1 cm pieces.
  • 1 tbsp salt
  • 1/2 tsp salt and 1/2 tsp pepper
  • 2 tbsp olive oil
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 2 garlic cloves, finely chopped
  • 1/4 cup chopped flat-leaf parsley



Preheat oven to 245 Celsius, with the rack as low as it goes.

In a large pot, cover potatoes with cold water and add tablespoon of salt. Bring to a boil and then simmer for 10-15 minutes, or until just tender when stabbed with a fork. Drain and set aside.

Cook the bacon bits in a decent sized pan over medium-high heat until cooked through but not crispy. Stir constantly. Tip: make sure the pan is dry before you start cooking the bacon, or else you’re going to end up splattered in hot bacon grease. No one wants that. If it starts spitting anyway, you have the heat up too high. Turn it down.

Scoop up the bacon and drain it on a paper towel; keep as much of the bacon grease in the pan as you can. You’re going to use it later (I told you it wasn’t a healthy dish).

Brush the bottom of a baking pan with oil and half of the reserved bacon fat. Sprinkle potatoes with salt and pepper, and arrange them cut-sides down on the baking pan. Bake 30-35 minutes, or until undersides are golden.

Turn oven temp down to 190 Celsius. Flip potatoes and sprinkle in the cheese, bacon, and garlic. Drizzle with the remaining bacon grease. Bake about 15 minutes, or until cheese is melted.

Sprinkle with parsley, serve, and then go for a run.


This recipe was adapted from this one.


One Response to “Potatoes, Bacon, and Cheese? Yes Please.”

  1. thisblonde 20 February 2011 at 3:35 pm #

    Delicious blog! Kudos from your fellow foodie in southern Spain. Enjoy your travels (and your food).

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