Honey, bacon, and golden roasted potatoes — a combo that hits sweet, salty, and crispy all at once. These Honey Bacon Roasted Potatoes take humble spuds up a notch: tender inside, caramelized outside, and finished with sticky honey and fresh parsley. They work as a showstopping weeknight side, a brunch crowd-pleaser, or an easy holiday addition when you want something both comforting and slightly fancy.
Why you’ll love this dish
This recipe balances contrasts: the savory crunch of thick-cut bacon, the gentle sweetness of honey, and starchy potatoes turned crispy at 400°F. It’s fast enough for a busy night yet impressive beside roasted chicken or a holiday ham. Because you use reserved bacon fat and a short cold-water soak, the potatoes get extra crisp without deep-frying.
“We served these at a family brunch and everyone asked for seconds — the honey glaze made them feel special without extra fuss.”
If you enjoy other bacon-forward sides, try pairing these with a vibrant vegetable like my bacon-roasted Brussels sprouts for a complete plate: bacon Brussels sprouts recipe.
How this recipe comes together
The method is straightforward and built to produce maximum crispiness with minimal hands-on time:
- Peel and cube potatoes, then soak briefly in ice water to remove surface starch (this prevents gluey edges).
- Pan-fry bacon until slightly crisp, reserve a tablespoon of the fat to coat potatoes for flavor and better browning.
- Toss dried potatoes with oil, reserved bacon fat, garlic, and seasonings, then roast until tender.
- Add back the bacon and drizzle honey before a final roast that caramelizes the glaze.
You’ll end up with potatoes that are soft inside, richly browned outside, and finished with pockets of honeyed bacon goodness.
What you’ll need
- 4 large Russet or Yukon Gold potatoes, peeled and cut into bite-sized pieces (Russet = extra fluffy; Yukon = creamier)
- 6 slices thick-cut bacon, cut into 1-inch pieces
- 3 tablespoons honey (use mild clover or wildflower; swap to maple for a deeper flavor)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 2 tablespoons fresh parsley, chopped, for garnish
Substitution notes: For a lower-sugar finish, reduce honey to 1–2 tbsp and finish with a squeeze of lemon. For a vegetarian option, use smoked tempeh or coconut bacon and replace bacon fat with an extra tablespoon of olive oil.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat for easier cleanup.
- Peel and chop potatoes into roughly 1-inch pieces. Place in a bowl of ice-cold water and soak 10 minutes; this helps release surface starch for crisper edges. Drain and pat completely dry with kitchen towels or paper towels.
- Cut bacon into 1-inch pieces. In a skillet over medium heat, cook bacon until slightly crispy (fat rendered but not burnt), about 6–8 minutes. Remove bacon with a slotted spoon and set aside on paper towels. Reserve at least 1 tablespoon of the bacon fat in the pan; discard excess or save for another use.
- In a large mixing bowl, toss the dried potatoes with olive oil, 1 tablespoon reserved bacon fat, minced garlic, salt, pepper, and onion powder until evenly coated.
- Spread the potatoes in a single layer on the lined baking sheet. Roast in the preheated oven for 20 minutes. Turn or toss once halfway through to promote even browning.
- Remove the pan from the oven, scatter the cooked bacon pieces over the potatoes, and drizzle the honey evenly over the surface. Gently toss or stir to distribute the honey and bacon (a light coating is fine).
- Return to the oven and roast another 15–20 minutes until potatoes are deeply golden and crispy. For extra crispiness, broil 2–3 minutes at the end — watch closely to avoid burning.
- Remove from oven, sprinkle with fresh parsley and an extra grind of black pepper. Serve immediately while hot.
Timing: Active hands-on time ~25 minutes. Total time ~55 minutes including roasting.
Best ways to enjoy it
These potatoes fit many meals:
- Serve alongside roast chicken, pork chops, or a holiday ham.
- Build a brunch board with scrambled eggs, toasted bread, and a dollop of something creamy. For a sweet-savory spread, try a smear of honey walnut cream cheese as a dipping companion: honey walnut cream cheese.
- Plate them with roasted vegetables and a green salad for a weeknight vegetarian-friendly meal (omit bacon and use smoked seasoning if desired).
For plating, heap the potatoes on a warm platter, sprinkle parsley and flaky sea salt, and place lemon wedges on the side to brighten the dish.
Storage and reheating tips
- Refrigerator: Store cooled leftovers in an airtight container for 3–4 days.
- Freezer: Flash-freeze in a single layer on a sheet pan, then transfer to a freezer bag for up to 2–3 months. Texture will change slightly after freezing.
- Reheating: For best texture, reheat in a 400°F oven or 350°F air fryer until hot and crisp (about 8–12 minutes). Microwave will heat but make them soft; if using microwave, then finish in a hot skillet or under a broiler for crispness. Reheat to 165°F internal temperature to follow safe food-handling guidance.
Pro chef tips
- Dry = crisp: Pat potatoes completely dry after soaking — any water left will steam and prevent browning.
- Size consistency: Cut potatoes to similar sizes so they cook evenly.
- Use rendered bacon fat: Even a tablespoon adds a big flavor and improves browning; if you don’t have bacon fat, use an extra tablespoon of oil and a pinch of smoked paprika.
- Honey timing: Adding honey before the final roast gives a glossy, caramelized finish. If you prefer less sticky, drizzle honey right after removing from the oven.
- Broil with caution: Broiling will caramelize honey quickly — watch for 30-second intervals to avoid burning.
Recipe variations
- Maple-Bacon Roasted Potatoes: Swap honey for pure maple syrup and add a pinch of cinnamon.
- Herbed Lemon: Omit honey, add chopped rosemary and thyme, and finish with lemon zest and juice.
- Spicy Honey: Mix 1 tsp sriracha or 1/2 tsp cayenne into the honey before drizzling for heat.
- Cheesy Finish: During the last 5 minutes, sprinkle 1/2 cup grated Parmesan over potatoes and return to oven until melted.
- Vegetarian “Bacon”: Use smoked tempeh or coconut bacon and olive oil instead of bacon fat for a plant-based version.
Common questions
Q: Can I use other potatoes besides Russet or Yukon Gold?
A: Yes. Russets give the fluffiest insides and crisp edges, while Yukon Golds are creamier. Red or fingerling potatoes work too; just adjust cut size and roasting time.
Q: Why soak the potatoes in ice water?
A: A short soak removes surface starch that can cause the outsides to glue instead of crisp. Ten minutes is enough to see a difference.
Q: Can I make these ahead for a party?
A: Make through the first roast and keep potatoes warm in a low oven (200°F) for up to 30–45 minutes. For longer holds, reheat finished potatoes in a hot oven or air fryer just before serving to re-crisp.
Q: How do I prevent honey from burning while roasting?
A: Drizzle honey for the final 15–20 minutes rather than the whole roast. If broiling, watch closely (30-second checks) as honey caramelizes quickly.
Q: Are these safe to freeze?
A: Yes — flash-freeze then store in a freezer bag up to 2–3 months. Reheat from frozen in a 375°F oven, shaking the pan occasionally, until heated through and crisp.
If you want extra recipe ideas or sides to build a complete meal, tell me what mains you’re serving and I’ll suggest pairings and a full menu.
Honey Bacon Roasted Potatoes
Ingredients
Main Ingredients
- 4 large Russet or Yukon Gold potatoes, peeled and cut into bite-sized pieces Russet = extra fluffy; Yukon = creamier
- 6 slices thick-cut bacon, cut into 1-inch pieces
- 3 tablespoons honey Use mild clover or wildflower; swap to maple for a deeper flavor
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon kosher salt Adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 2 tablespoons fresh parsley, chopped For garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat for easier cleanup.
- Peel and chop potatoes into roughly 1-inch pieces. Place in a bowl of ice-cold water and soak for 10 minutes; this helps release surface starch for crisper edges. Drain and pat completely dry with kitchen towels or paper towels.
- Cut bacon into 1-inch pieces. In a skillet over medium heat, cook bacon until slightly crispy (fat rendered but not burnt), about 6–8 minutes. Remove bacon with a slotted spoon and set aside on paper towels. Reserve at least 1 tablespoon of the bacon fat in the pan; discard excess or save for another use.
Cooking
- In a large mixing bowl, toss the dried potatoes with olive oil, 1 tablespoon reserved bacon fat, minced garlic, salt, pepper, and onion powder until evenly coated.
- Spread the potatoes in a single layer on the lined baking sheet. Roast in the preheated oven for 20 minutes. Turn or toss once halfway through to promote even browning.
- Remove the pan from the oven, scatter the cooked bacon pieces over the potatoes, and drizzle the honey evenly over the surface. Gently toss or stir to distribute the honey and bacon (a light coating is fine).
- Return to the oven and roast another 15–20 minutes until potatoes are deeply golden and crispy. For extra crispiness, broil 2–3 minutes at the end — watch closely to avoid burning.
- Remove from oven, sprinkle with fresh parsley and an extra grind of black pepper. Serve immediately while hot.