Roasted Potatoes with Bacon, Cheese, and Parsley
['3 pounds medium Yukon Gold potatoes (about 3 inches in diameter)', '6 ounces bacon (about 6 slices), halved lengthwise, then cut crosswise into 1/2-inch pieces', '2 tablespoons olive oil', '1/2 cup grated Parmigiano-Reggiano', '2 garlic cloves, finely chopped', '1/4 cup chopped flat-leaf parsley']
Preheat oven to 425°F with rack in lowest position.
Generously cover potatoes with cold water in a 4-quart pot and add 1 tablespoon salt. Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes. Drain. Cool potatoes to warm, then peel and cut in half crosswise.
Cook bacon in a 12-inch heavy skillet over medium heat, stirring, until cooked through but still flexible. Drain on paper towels, reserving fat in skillet.
Brush bottom of a 15- by 10-inch shallow baking pan with oil and half of reserved bacon fat. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper and arrange, cut sides down, in baking pan. Bake until undersides are golden brown, 30 to 35 minutes.
Reduce oven temperature to 375°F. Turn potatoes over, then sprinkle with cheese, bacon, and garlic and drizzle with remaining bacon fat (if fat congeals, reheat briefly over medium heat). Bake until cheese is melted, about 15 minutes. Sprinkle with parsley.
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