Step 1

Preheat oven to 425°F. Line a large baking sheet with aluminum foil.

Step 2

Cook bacon for 15-20 minutes, or until crispy. Transfer the cooked bacon to a paper towel lined plate to cool. Reserve the bacon fat.

Step 3

In a large, oven-safe skillet, add the potatoes. (Can also use a 9x13 casserole dish.)

Step 4

Pour ½ cup of the bacon fat over the cold potatoes, tossing to coat. (The potatoes will look 'waxy'.)

Step 5

Pour the broth and butter over the potatoes.

Step 6

Add the onion, garlic, salt, pepper, and parsley to the skillet. Stir to combine.

Step 7

Bake for 45-50 minutes at 425°F, or until the potatoes are fork-tender. (If there is a big difference in sizes, some of the smaller potatoes may be done sooner. Keep an eye on them.)

Step 8

Remove from the oven, and lightly stir the potatoes. Top with the cooked bacon pieces.

Step 9

Return to the oven for 5 more minutes to reheat the bacon. Serve immediately.