Honey Bacon Roasted Potatoes
These Honey Bacon Roasted Potatoes combine the sweet taste of honey with the savory crunch of thick-cut bacon, resulting in crispy, caramelized potatoes that make an impressive side dish for any occasion.
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.
Notes
Storage: Refrigerate cooled leftovers in an airtight container for 3–4 days. For freezing, flash-freeze in a single layer on a sheet pan, then transfer to a freezer bag for up to 2–3 months. Reheat in a 400°F oven or air fryer until hot and crisp (about 8–12 minutes).