Instructions :
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Preheat oven to 425°F.
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Cook bacon until crispy and transfer it to a paper towel to cool. Reserve the bacon fat.
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In a large cold skillet, add the potatoes. (Can also use a 9×13 casserole dish.)
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Pour 1/2 cup of the bacon fat over the cold potatoes, tossing to coat. (The potatoes will look ‘waxy’.)
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Pour the broth and butter over the potatoes.
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Add the onion, garlic, salt, pepper, and parsley to the skillet. Stir to combine.
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Bake for 55-60 minutes at 425°F, or until 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.)
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Remove from the oven, and lightly stir the potatoes. Top with the cooked bacon pieces.
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Return to the oven for 5 more minutes to reheat the bacon. Serve immediately.
