• 1 lb baby potatoes, halved
• 4 tbsp olive oil
• 6 slices thick-cut bacon, cooked and chopped

Cheese mixture ingredients:

• 3/4 cup Parmesan cheese (not shredded)
• 1/2 tsp garlic powder (use up to 1 tsp if you prefer more garlic)
• 1/2 tsp fresh parsley, finely chopped
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1 tsp black pepper

• Preheat your oven to 400°F (200°C).
• Combine the Parmesan and all cheese mixture seasonings in a small bowl and mix until well blended; set aside.
• Add two tablespoons of olive oil to a large baking sheet or a 9 x 13-inch baking dish and spread it evenly to coat the bottom.
• Sprinkle the Parmesan mixture evenly over the oiled pan. Use a spoon to distribute the cheese and seasonings to form an even layer on the base.
• Place the halved potatoes cut-side down on top of the cheese mixture, arranging them so they sit close together. Press each potato lightly into the cheese layer so it adheres.
• Drizzle the remaining two tablespoons of olive oil over the potatoes to help them brown and crisp.
• Bake at 400°F for about 35 minutes, or until potatoes are tender inside and the Parmesan has crisped and browned on the bottoms.
• In the final 5 minutes of baking, scatter the cooked, crumbled bacon over the potato tops so it warms and becomes slightly crisp.
• Remove the pan from the oven and let it rest a few minutes. This helps the cheese crust set so it won’t peel away when serving.
• Use a spatula to lift sections from the pan and transfer to a serving platter.
• Enjoy warm as a side dish. These potatoes are excellent alongside roasted meats, grilled vegetables or a fresh salad.