Honey bacon roasted potatoes—just saying those words makes me happy. They’re sweet, savory, garlicky, and perfectly crisp. Basically, they’re everything you want in a side dish, but without a ton of fuss. Whether you’re making these for a weeknight dinner or pulling them together for a holiday spread, this recipe works every time.
Here’s what I love most about these potatoes: the combination of salty bacon with sticky honey and tender, golden-brown potatoes. It’s like comfort food met a side of fancy. And the best part? You probably already have most of these ingredients in your kitchen.
Let’s break it down so you can make these beauties at home.
What You’ll Need
This recipe keeps it simple, and that’s why it’s so good. Here’s everything you’ll need:
Ingredients:
- 2 ½ pounds potatoes (Yukon Golds or red potatoes work great; keep the skins on for extra texture!)
- 3 slices of bacon, chopped and cooked until crispy
- 3 garlic cloves, minced
- 2 tablespoons honey (add a little extra if you like it sweeter)
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
How to Make Honey Bacon Roasted Potatoes
I promise, this recipe is so straightforward that it’s hard to mess up. Even if you’re new to cooking, you’ll look like a total pro. Here’s how to do it:
1. Start with the Bacon
Grab your bacon and chop it into small pieces. Cook the pieces in a skillet over medium heat until they’re nice and crispy. (Pro tip: Don’t toss that bacon grease—it’s like liquid gold for cooking!) Once the bacon is done, transfer it to a paper towel-lined plate to drain, and set it aside. (source:Ineskohl.info)
2. Prep the Potatoes
Now, on to the potatoes! If you’re using baby potatoes, you can halve or quarter them. For larger potatoes, dice them into bite-sized chunks. Personally, I leave the skins on because they crisp up beautifully and add a rustic vibe. But hey, if you prefer them peeled, go for it!
Once your potatoes are chopped, place them in a pot, cover them with cold water, and bring it to a boil. Let them cook for about 8 minutes—just until they’re tender enough to pierce with a fork but still hold their shape. Drain them well and let them cool for about 8 to 10 minutes. Trust me, this little cooling-off time helps them crisp up better in the oven.
3. Get Roasting
Preheat your oven to 400°F (200°C). While that’s happening, grab a baking dish or sheet pan and drizzle about 1 tablespoon of olive oil over the bottom. Toss the cooled potatoes into the dish, then add another tablespoon of olive oil, a generous pinch of salt, and some freshly cracked black pepper. Mix everything up so the potatoes are evenly coated.
Spread the potatoes out in a single layer (this part’s key for even roasting!) and pop them in the oven. Roast for 25 minutes, then give them a good toss to make sure every side gets golden and crispy. Roast for another 10 to 15 minutes until they’re deeply golden and smell absolutely irresistible.
4. Make the Honey Bacon Drizzle
While the potatoes are roasting, it’s time to whip up that game-changing honey bacon drizzle. Take the crispy bacon you set aside earlier and toss it into a small bowl. Add the minced garlic and honey, then stir everything together. The garlic gets mellow and sweet thanks to the honey, and when this mixture hits the hot potatoes? Oh, it’s pure magic.
5. Toss It All Together
When the potatoes are done roasting, pull them out of the oven and immediately drizzle the honey bacon mixture over the top. Use a spatula or spoon to gently toss everything together, making sure every potato gets a good coating. The heat from the potatoes warms up the honey and garlic, turning everything into a sticky, savory glaze.
Serving Suggestions
These honey bacon roasted potatoes are incredibly versatile. They’re perfect alongside roasted chicken, grilled steak, or even a simple green salad. Honestly, though, I’ve been known to eat them straight out of the baking dish with a fork. (No judgment, right?)
If you’re making these for a crowd, double the recipe—trust me, they’ll disappear fast. And if you’re lucky enough to have leftovers, toss them in a hot skillet the next day to re-crisp them. They’re even better the second time around.
Tips for Success
- Choose the right potatoes. Yukon Gold or red-skinned potatoes hold their shape well and roast beautifully.
- Don’t skip the boiling step. It might feel like an extra hassle, but it helps the potatoes stay tender on the inside while getting perfectly crisp on the outside.
- Customize the flavors. Want to spice it up? Add a pinch of chili flakes to the honey drizzle for a little kick.
Why You’ll Love This Recipe
This recipe is one of those rare finds that checks all the boxes. It’s simple to make, uses everyday ingredients, and feels a little indulgent thanks to the honey and bacon. Plus, it’s a total crowd-pleaser—whether you’re serving it to picky eaters or fancying up your dinner table.
So what are you waiting for? Grab some potatoes, fry up that bacon, and let your kitchen fill with the smell of roasted, garlicky goodness. This is one recipe you’ll come back to again and again.
