Crispy Honey-Glazed Baby Potatoes with Bacon
These golden, slightly sweet, and irresistibly crispy baby potatoes, topped with caramelized bacon and honey glaze, are the perfect crowd-pleasing side dish for any occasion.
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.
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.