Get ready to elevate your potato game with this irresistible combination of sweet, salty, and savory flavors. These honey bacon roasted potatoes transform humble spuds into a crave-worthy side dish that’ll have everyone asking for seconds.
Perfect for weekend brunches or holiday gatherings, this recipe strikes the perfect balance between crispy bacon, caramelized honey, and tender potatoes. The magic happens when the bacon fat and honey create a glossy coating that turns golden brown in the oven.
Why You’ll Love This
- Simple ingredients you probably already have on hand
- Only one pan needed for easy cleanup
- Perfect blend of sweet and savory flavors
- Crispy exterior with fluffy potato centers
- Ready in just 30 minutes
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
Instructions
- Preheat oven to 400°F (200°C)
- Toss halved potatoes with olive oil, garlic powder, rosemary, salt, and pepper
- Spread potatoes on a large baking sheet
- Scatter chopped bacon pieces over potatoes
- Drizzle honey evenly across the pan
- Roast for 25-30 minutes, stirring halfway through
- Broil for final 2-3 minutes until bacon is crispy
- Let rest 5 minutes before serving
Tips & Variations
- Use maple syrup instead of honey for a different sweetness profile
- Add red pepper flakes for a spicy kick
- Switch up herbs with thyme or sage
- Pre-cook bacon slightly for extra crispiness
- Choose uniformly sized potatoes for even cooking
Serving Suggestions
Serve these potatoes hot from the oven alongside grilled chicken or pan-seared steak. They’re also fantastic with eggs and toast for a weekend breakfast. For extra indulgence, top with a dollop of sour cream and fresh chives.
Notes
- Store leftovers in an airtight container for up to 3 days
- Potatoes are done when easily pierced with a fork
- For best results, don’t overcrowd the baking sheet
FAQs
- Can I make this ahead? Best served fresh, but can be reheated in a hot oven for 10 minutes.
- What type of potatoes work best? Baby, red, or Yukon Gold potatoes are ideal for this recipe.
- Can I use turkey bacon? Yes, but add extra olive oil since turkey bacon contains less fat.
- How do I prevent the honey from burning? Keep an eye on the temperature and stir halfway through cooking.
Servings4
Prep15 min
Cook30 min
Calories—
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
Steps
- Preheat oven to 400°F (200°C)
- Toss halved potatoes with olive oil, garlic powder, rosemary, salt, and pepper
- Spread potatoes on a large baking sheet
- Scatter chopped bacon pieces over potatoes
- Drizzle honey evenly across the pan
- Roast for 25-30 minutes, stirring halfway through
- Broil for final 2-3 minutes until bacon is crispy
- Let rest 5 minutes before serving
Notes
- Store leftovers in an airtight container for up to 3 days
- Potatoes are done when easily pierced with a fork
- For best results, don't overcrowd the baking sheet
