If you’re looking to jazz up your dinner routine with something crispy, savory, and sweet, these crispy honey bacon roasted potatoes might just be your new obsession. I stumbled upon this recipe during a rainy weekend spent binge-watching cooking shows, where the combination of sizzling bacon, sticky honey, and golden potatoes caught my eye—and now, it’s a staple that conjures warmth and homey comfort with every bite.
Steps
- Preheat your oven to 425°F and position the rack at the lowest level. Wash and quarter the potatoes, then cover them with cold water in a pot. Bring to a boil, add 1 tablespoon of salt, and simmer for 12-15 minutes until tender but not falling apart. Drain and set aside.
- While the potatoes are boiling, slice the bacon strips in half lengthwise, then cut them into half-inch pieces. Cook the bacon over medium heat until it is cooked but still soft, not crispy. Drain on paper towels and reserve the bacon fat.
- Brush a baking pan with olive oil and half of the reserved bacon fat. Arrange the potatoes in the pan with the cut side facing down. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then bake for 35-40 minutes until the bottoms are golden.
- Lower the oven temperature to 375°F. Remove the potatoes, turn them over, and sprinkle with Parmesan cheese, bacon pieces, and chopped garlic. Drizzle with the remaining bacon fat, return to the oven, and bake for about 15 minutes until the cheese has melted.
- Take the potatoes out of the oven and immediately sprinkle them with chopped parsley. Serve while hot and enjoy the crisp, flavorful experience.
Ingredients
- 3 pounds of medium Yukon Gold Potatoes
- 1 tablespoon of salt, plus an additional 1/2 teaspoon
- 6 ounces of bacon (approximately 6 strips)
- 2 tablespoons of olive oil
- 1/4 teaspoon of black pepper
- 1/2 cup of shredded Parmesan cheese
- 2 garlic cloves, finely chopped
- 1/4 cup of chopped parsley
FAQ
- Can I prepare these potatoes in advance?
- Yes, you can prepare these potatoes ahead of time. Simply follow the steps up to boiling and draining the potatoes. Once drained, you can store them in the refrigerator and continue with the recipe when you’re ready to bake and serve.
- What type of potatoes should I use for this recipe?
- The recipe suggests using medium Yukon Gold potatoes for their buttery flavor and smooth texture, which are ideal for roasting and achieving a crispy finish.
- Is it possible to replace the bacon with something else?
- Certainly, you can substitute bacon with turkey bacon or a vegetarian option like smoked tempeh or caramelized onions if you prefer a non-pork or meatless version.
- How can I ensure the potatoes remain crispy when reheated?
- To keep the potatoes crisp when reheating, use an oven or toaster oven rather than a microwave, which might make them soggy. Bake them for a few minutes until they regain their crisp texture.
- What can I serve with these roasted potatoes?
- These crispy roasted potatoes pair well with a variety of main dishes, such as grilled chicken, steak, or roasted vegetables. They can also be served as a hearty side dish with a fresh salad.
Tips
- To ensure your potatoes cook evenly, make sure they are all cut into similar-sized quarters before boiling them.
- Save the bacon fat after cooking the bacon; this will add extra flavor when roasting the potatoes and help them achieve a crisp texture.
- Avoid overcooking the potatoes in the boiling stage; they should be tender but not falling apart, making it easier to achieve a crispy exterior when roasted.
- For a quick flavor boost after baking, sprinkle the hot potatoes with freshly chopped parsley just before serving.
Equipment
- Baking pan or baking dish
- Chef’s knife (for cutting potatoes and bacon)
- Cutting board
- Medium-sized pot (for boiling potatoes)
- Skillet or frying pan (for cooking bacon)
- Oven-safe tongs or spatula (for flipping potatoes)
- Pastry brush (for brushing oil and bacon fat onto the baking pan)
