These golden, slightly sweet, and irresistibly crispy potatoes are the kind of side that disappears first at any table. Bite-sized baby potatoes roast until their skins crackle, while chopped bacon caramelizes with a honey glaze — offering a perfect balance of savory, sweet, and smoky. They’re quick enough for a weeknight and pretty enough for a holiday spread; they even pair well with roasted veggies like bacon Brussels sprouts for a full-flavored plate.
Why you’ll love this dish
This recipe takes pantry-friendly ingredients and turns them into something celebratory. It’s simple, forgiving, and hits three important texture notes: crispy exterior, creamy interior, and chewy bacon accents. Make it for a crowd because it scales easily, or keep it as a weeknight cheat that feels indulgent without hours of work.
“I doubled this for a family dinner and people kept coming back for more — the honey gives a restaurant-level glaze without any fuss.”
It’s also kid- and crowd-friendly: little hands like the bite-sized pieces, and adults appreciate the sweet-savory contrast. Serve it at brunch, as a holiday side, or alongside grilled chicken or a roast.
The cooking process explained
Before you begin, picture the workflow: toss potatoes with oil and seasoning, spread them wide on a sheet so they crisp, scatter chopped bacon on top, drizzle honey, and roast. The high oven temperature promotes browning while the honey brushes the bacon and potatoes with a sticky glaze. Stirring halfway through prevents any one side from over-browning and helps the bacon distribute its flavor.
A quick note on texture: spacing is everything. If the pan is crowded the potatoes steam instead of roast, so use a large sheet or two to keep them in a single layer.
What you’ll need
- 2 pounds baby potatoes (red or Yukon gold work best). Sub: small fingerlings or halved larger baby potatoes.
- 6 slices bacon, chopped (use thick-cut for meatier bites; turkey bacon for a leaner option).
- 1/4 cup honey (milder blossom or clover honey is ideal). Sub: maple syrup for a different sweetness profile.
- 2 tablespoons olive oil (or avocado oil for higher smoke point).
- Salt and pepper to taste.
- Fresh rosemary or parsley for garnish (optional; thyme also pairs well).
Notes: If you prefer the bacon extra-crisp, you can pre-cook it briefly in a skillet until it releases some fat, then toss the potatoes in that fat for more depth of flavor.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Position a rack in the middle of the oven.
- Wash and dry the baby potatoes; leave skins on. If any are considerably larger, halve them so pieces are uniform.
- In a large bowl, toss the potatoes with 2 tablespoons olive oil, a generous pinch of salt, and a few grinds of black pepper until well coated.
- Spread the potatoes in a single layer on a rimmed baking sheet. Crowding will cause steaming, so use two pans if needed.
- Evenly sprinkle the chopped bacon over the potatoes. (If you pre-cooked bacon, scatter cooked pieces now.)
- Drizzle the 1/4 cup honey evenly over the potatoes and bacon. Use a spoon to ensure the honey is distributed but not pooled.
- Roast for 30–35 minutes, stirring or turning the potatoes once about halfway through (at 15–18 minutes). Look for golden-brown, crispy skins and caramelized bacon.
- Remove from the oven and let the pan rest for 3–5 minutes so the glaze sets slightly.
- Transfer to a serving dish, finish with chopped rosemary or parsley if using, and serve warm.
Timing tip: Ovens vary — check at 25 minutes if your oven runs hot. The potatoes should be fork-tender inside and crisp outside.
Best ways to enjoy it
These potatoes are versatile. Plate them:
- As a side to roasted chicken, steak, or pork chops.
- At brunch beside scrambled eggs or smoked salmon. Try pairing them with a creamy spread like honey walnut cream cheese on the side for a sweet-savory combo.
- Tossed with baby arugula and a splash of lemon for a warm potato salad.
- On a holiday table with other roasted vegetables; they hold up well on buffet plates.
For plating, mound them in the center of a wide dish and finish with a sprinkle of flaky sea salt and a few herb sprigs for contrast.
Storage and reheating tips
- Refrigerator: Cool to room temperature (within two hours of cooking), then refrigerate in an airtight container for 3–4 days.
- Freezing: You can freeze cooked potatoes up to 2 months, but texture may become slightly grainy after thawing. Freeze on a tray first, then transfer to a freezer bag.
- Reheating: For best crispness, reheat in a 400°F (200°C) oven for 8–12 minutes, or in a skillet over medium heat with a teaspoon of oil until warm and crisp. Avoid microwaving if you want to preserve crunch — microwaves make them soggy.
- Food safety: Reheat to at least 165°F (74°C) before serving. Discard any leftovers kept at room temperature longer than two hours.
Pro chef tips
- Use room-temperature potatoes so they roast more evenly.
- Space matters: don’t overcrowd the pan. Airflow = crispness.
- If honey is too viscous to drizzle, warm it briefly so it flows and coats evenly.
- Flip or stir once only. Too much stirring reduces surface browning.
- For extra crispiness, place the potatoes on a wire rack set over the baking sheet so hot air circulates underneath.
- Want deeper flavor? Add a smashed garlic clove to the pan for the last 10 minutes of roasting, or toss with a little smoked paprika.
Creative twists
- Maple-Balsamic Glaze: Substitute half the honey with maple syrup and finish with a tablespoon of balsamic reduction for tang.
- Herb & Mustard: Replace honey with a honey-Dijon mix (1 tbsp honey + 1 tbsp Dijon) for a tangy note.
- Vegetarian swap: Omit the bacon and toss with smoked paprika, a splash of liquid smoke, and roasted chickpeas for texture.
- Cheese finish: Sprinkle grated Parmesan in the last 5 minutes of roasting for a salty crust.
- Garlic-Parmesan: Add minced garlic and a handful of chopped parsley after roasting for a fresh lift.
Common questions
Q: Can I use larger potatoes?
A: Yes — halve or quarter larger baby potatoes so all pieces are similar in size. Uniform pieces roast more evenly.
Q: Will the honey burn at 400°F?
A: Honey can darken, but when mixed with oil and bacon and not left in direct high heat for too long, it caramelizes rather than burns. Stirring halfway and letting the pan rest after roasting helps prevent scorching.
Q: Can I make these ahead?
A: Partially. Roast the potatoes and bacon, cool, then refrigerate. Re-crisp in a hot oven before serving. For the best texture, avoid fully reheating in the microwave.
Q: How can I make this lighter?
A: Use turkey bacon or reduce the bacon to 3–4 slices and add extra herbs for flavor. You can also skip honey for a savory roast with herbs and lemon.
Q: Are these safe to freeze?
A: Yes, but expect a slight texture change. Freeze only if convenience outweighs the crispness trade-off.
If you have other questions about technique or substitutions, ask — I’ll walk you through adjustments for your pantry or dietary needs.
Crispy Honey-Glazed Baby Potatoes with Bacon
Ingredients
Main ingredients
- 2 pounds baby potatoes (red or Yukon gold) Sub: small fingerlings or halved larger baby potatoes.
- 6 slices bacon, chopped Use thick-cut for meatier bites; turkey bacon for a leaner option.
- 1/4 cup honey Milder blossom or clover honey is ideal. Sub: maple syrup for a different sweetness profile.
- 2 tablespoons olive oil Or avocado oil for higher smoke point.
- Salt and pepper to taste
- Fresh rosemary or parsley for garnish Optional; thyme also pairs well.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Position a rack in the middle of the oven.
- Wash and dry the baby potatoes; leave skins on. If any are considerably larger, halve them so pieces are uniform.
- In a large bowl, toss the potatoes with 2 tablespoons olive oil, a generous pinch of salt, and a few grinds of black pepper until well coated.
Cooking
- Spread the potatoes in a single layer on a rimmed baking sheet. Crowding will cause steaming, so use two pans if needed.
- Evenly sprinkle the chopped bacon over the potatoes. (If you pre-cooked bacon, scatter cooked pieces now.)
- Drizzle the 1/4 cup honey evenly over the potatoes and bacon, using a spoon to ensure the honey is distributed but not pooled.
- Roast for 30–35 minutes, stirring or turning the potatoes once about halfway through (at 15–18 minutes). Look for golden-brown, crispy skins and caramelized bacon.
- Remove from the oven and let the pan rest for 3–5 minutes so the glaze sets slightly.
- Transfer to a serving dish, finish with chopped rosemary or parsley if using, and serve warm.