Dice unpeeled potatoes into medium-sized cubes and blanch half way in boiling water. Drain potatoes and rinse with cold running water until fully cooled. Toss potaotes in a small amount of oil to prevent sticking; refrigerate.
Heat a saute pan and add California Olive Ranch extra virgin olive oil. Add potaotes slowly to avoid any splatter of oil, and saute for 4-5 minutes. Add garlic and shallots and saute until golden brown. Add blue cheese and cook until melted. Add cream and cook until reduced by three-fourths. This mixture should be thick and hearty. Season as needed with salt and pepper. Garnish with chopped parsley and bacon.