6-8 slices thick sliced, good quality, smoked bacon
Cut in small pieces and crisp cook the bacon. Drain off all the fat and set aside.
2 1/2 pounds of washed potatoes, skin on
1/4 cup garlic olive oil ( find my recipe here: Garlic Oil )
1/4 cup butter (not margarine)
salt and pepper to season
Melt the garlic olive oil and butter together over medium heat in a large, heavy bottomed skillet. When heated
add the potatoes, season lightly with salt and pepper and cook for about 2o minutes turning the potatoes every few minutes. The potatoes should be fully cooked and crispy but not necessarily crispy on all sides, it’s perfectly okay if they are a little “rustic”.
Remove the potatoes from the pan and keep warm in the oven as you prepare the sauce.
Reserve a few tablespoons of the oil and butter in the pan that the potatoes were cooked in. To this add
1 cup whipping cream
simmer until the cream is reduced by about half before melting in
1/4 cup fresh grated parmesan cheese
Toss together the potatoes and bacon with the parmesan cream sauce and serve.