1 1/2 cups shredded cheddar cheese (mozzarella, or a mix of the two, works well too)
Directions
Preheat your oven to 425ºF with a rack in the middle position.
Cut the bacon into half inch pieces and fry until crisp. Set the pieces aside on paper towels to drain, do not discard the fat.
Pour 1 to 2 tablespoons of the bacon fat onto a rimmed baking sheet. You want enough to coat the bottom of the sheet, but not so much that it pools.
Cut the potatoes up into roughly 1/2" cubes. Put on the baking sheet and toss with a spatula to coat with the bacon fat.
Roast the potatoes for 20 minutes, then toss with a spatula, roast for an additional 20 minutes. At this point check them. I usually toss them one more time, then let them go for another 15 minutes, but it all depends on how big the pieces are. They are done when all the sides are browned and crisp looking, but none should look burnt.
Remove the pan from the oven, season with salt and pepper, and top with your shredded cheese and bacon. Set the oven to broil, and place the pan back in just long enough for the cheese to melt and bubble.
ROASTED BACON CHEESY POTATOES | Ecency
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