1 Tbsp. olive oil
1/2 lb. bacon
3 1/2 lbs. potatoes
2 clove minced garlic
1/4 cup freshly grated parmigiana-Reggiano cheese
salt/pepper to taste
Scrub or peel potatoes and place in a large pot. Fill the pot with water until potatoes are covered by 2-3 inches. Bring water to boil and cook 12-15 minute or until fork tender
Cut bacon into 1/2 inch pieces. Saute until golden, but still flexible. Drain on paper towel. Reserve drippings.
When potatoes are fork tender, drain and cool. Preheat oven to 425 degrees. Mince garlic and parsley. Grate cheese. Brush baking sheet with 1 Tbsp. olive oil and half the bacon drippings. Quarter the potatoes. Place potatoes on the baking sheet. Sprinkle with salt and pepper. Bake for 35-40 minutes. Rearrange the potatoes half way through. Reduce temperature to 375 degrees. Sprinkle the bacon, garlic and cheese evenly on the potatoes. Bake another 15-20 minutes until cheese is melted.