Roasted Potatoes with Bacon, Cheese, and Parsley

INGREDIENTS

3 lb

Yukon Gold potatoes

1 tbsp

salt

slices bacon, halved and cut crosswise into 1/2-inch pieces

2 tbsp

olive oil

salt and freshly ground black pepper

1/2 cup

grated Parmigiano-Reggiano cheese

2 cloves

garlic, finely chopped

1/4 cup

fresh Italian flat-leaf parsley