Description
These Honey Bacon Roasted Potatoes are crispy, savory, and slightly sweet. The combination of smoky bacon, honey, garlic, and roasted potatoes makes for an irresistible side dish.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced (about 1-inch cubes)
- 3 cloves garlic, minced
- 2 thick-cut bacon strips, cut into 1/2-inch pieces
- 2 tablespoons honey
- 1/2 teaspoon salt, or to taste
- 1 teaspoon cracked black pepper
- Fresh parsley, chopped (for garnish)
- 1 tablespoon olive oil, plus more for greasing
Instructions
- Pre-Cook Potatoes: Peel and dice the potatoes into roughly 1-inch cubes. Place the diced potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt to the water. Bring the water to a boil over high heat. Once boiling, cook the potatoes for about 8 minutes, or until they are slightly tender but not fully cooked.
- Drain and Steam Dry: Drain the potatoes thoroughly in a colander. Let them sit in the colander for about 10 minutes to steam dry. This helps them crisp up in the oven.
- Preheat Oven and Baking Sheet: While the potatoes are steaming dry, preheat your oven to 400°F (200°C). Lightly grease a rimmed baking sheet with olive oil. Place the empty greased baking sheet in the preheating oven to heat it up.
- Toss Potatoes: Transfer the drained and steam-dried potatoes to a large bowl. Drizzle with 1 tablespoon of olive oil. Season with 1/2 teaspoon of salt (or more, to taste) and the cracked black pepper. Toss gently to coat the potatoes evenly.
- Roast Potatoes: Carefully remove the hot baking sheet from the oven. Spread the seasoned potatoes in a single layer on the hot baking sheet. Roast for 30 minutes.
- Stir and Continue Roasting: After 30 minutes, remove the baking sheet from the oven and carefully stir the potatoes. Return the baking sheet to the oven and roast for another 10-15 minutes, or until the potatoes are golden brown and crispy.
- Cook Bacon and Honey Mixture: While the potatoes are roasting, cook the bacon. In a skillet over medium heat, cook the diced bacon until crispy. Remove the bacon from the skillet with a slotted spoon, leaving the bacon grease in the pan. Drain the bacon on paper towels.
- Add honey and garlic: Reduce to low heat, Add the honey and minced garlic to the skillet with the bacon fat. Stir constantly for about 30-60 seconds, until the garlic is fragrant and the honey is melted. Remove from heat.
- Combine and Serve: When the potatoes are done roasting, remove them from the oven. Pour the honey-bacon mixture over the roasted potatoes and toss gently to coat. Garnish with chopped fresh parsley. Serve immediately.
Notes
- Potatoes: Russet potatoes are recommended for their crispiness when roasted, but you can use other types of potatoes, such as Yukon Gold or red potatoes.
- Bacon: Use thick-cut bacon for the best results.
- Honey: You can adjust the amount of honey to your preference.
- Serving Suggestions: These potatoes are a great side dish for roasted chicken, pork, steak, or fish.