Squeeze out excess water from potatoes. Place potatoes in large bowl. Add cheese, bacon, onion, salt, pepper and parsley; mix well to coat potatoes. In non-stick skillet, over medium heat, heat oil. Measure 1/4 cup potato mixture; press firmly into a ball. Flatten in hand to form 2-1/2-inch pancake; place in pan. Cook until golden brown and crisp, about 4 minutes per side. Repeat with remaining potato mixture. To serve, arrange two roti potatoes on each plate.

Recipe Courtesy of The United States Potato Board.