Crispy Bacon Honey Roasted Potatoes: My Go-To Comfort Side
Let Me Tell You About These Potatoes…
You know those days when you open the fridge and see a scraggly bag of potatoes and think, “Again?” Well, my brain never gets bored when there’s the promise of crispy bacon honey roasted potatoes. I started making these because my uncle used to show up, always hungry (like, insanely early for dinner?), and this was the one dish that bought me time to finish other stuff. Plus, there was that unfortunate year where I forgot the honey in everything, so now I triple-check before the spuds hit the oven!
And honestly, nothing fills the house with that cozy, savory-sweet smell quite like this recipe. If bacon, honey, and potatoes aren’t in your comfort-food top ten, maybe try it once just to see what you’re missing. The combo’s magic.
Why You’ll Love These (I Hope!)
I make this whenever my family’s demanding something that isn’t “just mashed,” you know? My daughter used to pick out the bacon pieces (little weirdo) until she realized those crunchy bits are the best part. My partner claims they reheat perfectly, but—confession—we rarely have leftovers.
Sometimes I whip these up after a long day, since I somehow always have the stuff on hand. And it’s forgiving if you forget a step or two (don’t ask how I know…), but if you stir them every so often they get that golden, sticky edge everyone’s after. Honestly, the only frustration was figuring out that yes, you do need to preheat the oven all the way (my old oven took ages, so sometimes I’d just wing it—don’t).
What You’ll Need (But Not Stressed If You Don’t Have Everything)
- About 2 pounds (900g) potatoes—Yukon Golds work best for me, but red potatoes or even sweet potatoes (for a twist!) are lovely. My gran always swore by Maris Piper, but good luck finding them here.
- 6 strips bacon—yes, thick-cut is perfect, but the thin stuff crisps faster (I use whatever is on sale, no shame)
- 2–3 tablespoons runny honey (Maple syrup works too, or agave if you’re out)
- 2 tablespoons olive oil—or honestly, I sometimes use canola or sunflower, especially in a pinch
- Salt—big pinch, I use sea salt (Plain table salt is fine)
- Black pepper—grind away, or pre-ground if you’re not in a fancy mood
- Fresh rosemary: About a tablespoon chopped, or just a sprinkle of dried is fine (I sometimes skip if all I have is parsley—still pretty tasty)
- Optional: Smoked paprika, chili flakes, or a squeeze of lemon for after (game changer!)
Let’s Get Cooking
- Preheat your oven to 425°F (220°C) and trust me, give it time. Don’t rush—cold ovens mean soggy potatoes. Been there.
- While that’s happening, scrub your potatoes (I never peel them, but if you really wanna, go ahead). Cut into 1-inch pieces. No measuring tape required! Slightly uneven is fine.
- Grab a big bowl, fling in the potatoes, drizzle over the oil and honey, sprinkle with salt, pepper, and rosemary. Toss—literal hands-in, or use a spoon if you’re less messy than me.
- Chop bacon into bite-size bits. Scatter over a big-rimmed baking tray (foil helps for cleanup). Then tumble potatoes over it. Don’t overcrowd—it’s okay if some bacon ends up on top.
- Bake for about 20 minutes. Pull out, stir things around a bit (this is where I usually sneak a taste—chef’s rights?), and back in for another 20–25 minutes until you get that glorious, sticky, crispy situation. If you want more char, broil for a quick minute at the end, but keep an eye out—it can burn fast (ask me how I know, ugh).
- Squeeze lemon or dust with paprika (if using). Serve right away for max crisp, but they’re still good at room temp if you get distracted—like I often do.
A Few Notes, for What They’re Worth
- Too much honey and things get sticky in the bad way. I learned that the hard way. Stick to a couple tablespoons max.
- Thicker bacon gives chewier results, thin bacon gets extra crisp. I honestly just use what’s in the fridge.
- If you forgot to line your tray, soak it right after dinner. Otherwise getting baked-on honey off is a bear.
Stuff I’ve Tried (And a Goofy Mistake)
- Tossed in a handful of diced red onion once—amazingly sweet, totally recommend.
- I once swapped honey for molasses. Let’s say… my husband still brings that up as “that dark potato night.” Don’t recommend.
- Added cubed butternut squash—actually, pretty fab if you like extra sweetness.
Tools That Help (But Here’s a Workaround)
- Big rimmed sheet pan: You need something with sides or you’ll chase runaway bacon all over your oven.
- Parchment or foil: Less scrubbing—unless you forgot and the honey welded itself to the pan. Been there!
- If you don’t have a pan big enough, split things onto two trays or even use a roasting dish. Or, in a pinch, I once borrowed my neighbor’s pizza tray. Improvised, but fine.
How To Store (Not That They’ll Last, Ha!)
If you somehow manage leftovers, just pop them into an airtight container and keep in the fridge. They’ll last a couple days, but crispy-ness fades a bit. I do swear the flavors deepen. Reheat in a hot oven for best results—microwave’s fine, just, you know, kinda limp. But honestly, in my house, the whole tray usually disappears the first night (my teenagers are basically locusts in sneakers).
How We Love To Serve These
These guys are dynamite with roast chicken, or, for a bit of an Aussie twist, I sometimes serve ‘em with fried eggs and sautéed spinach for brunch (don’t knock it ‘til you try it). Christmas morning, we set out a tray as pre-feast nibbles—gone before noon, every year.
Things I’ve Learned The Hard Way (Pro Tips, Kinda)
- I once tried skipping the stir mid-bake, and there was a sad, chewy layer lurking underneath. Actually, I find it works better if you really get in there and turn the potatoes over at least once.
- If your oven runs cool, extend bake time. Or, as my mate says, just crank it and keep checking until it “looks happy.”
- Let the spuds rest a couple minutes before serving—helps set the stickiness so you’re not wrestling with them as much.
Answering Stuff People Have Actually Asked Me
- Can I make these ahead? Yep! Roast ‘em, cool, and then just reheat in a hot oven. They do lose a smidge of crunch, but honestly, I think this tastes better the next day. Or maybe I just like not having to cook two days in a row.
- What if I’m vegetarian? You know, skip the bacon and toss in smoked paprika (or a handful of walnuts!). Or check out Serious Eats—seriously good veggie pointers here.
- Can I freeze them? Technically yes but the texture’s not quite the same after thawing. They come out of the freezer looking a bit sad, a bit like me after running errands on a Monday. But if you have a magic reheating tip, let me know?
- How do you get them extra crispy? Try drying your spuds really well after washing—paper towel or a quick air dry does wonders. Oh, and that hot oven thing, again!
- Will kids eat these? If your kid likes fries, they’ll probably go nuts. If bacon’s an issue, use turkey bacon or skip. Or—just make it all for yourself, I won’t judge!
Just For Kicks—My Oddest Potato Moment
One time, I left out the salt and only realized after serving—family still ate the lot, but now my daughter teases me every time I reach for the shaker. Live and learn, right?
Want more potato fun? Go check out the incredible recipes at Bon Appétit—I steal ideas there all the time (and sometimes steal the last spud, too; don’t tell!).
Ingredients
- 2 lbs baby potatoes, halved
- 6 slices bacon, diced
- 3 tbsp honey
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
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1Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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2In a large bowl, toss halved baby potatoes with olive oil, garlic powder, dried thyme, salt, and black pepper until evenly coated.
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3Spread the potatoes in a single layer on the prepared baking sheet. Sprinkle diced bacon evenly over the potatoes.
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4Roast potatoes for 30-35 minutes or until golden and crispy, turning once halfway through.
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5Drizzle honey over the roasted potatoes and bacon. Return to the oven for an additional 5 minutes.
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6Remove from oven. Garnish with fresh parsley and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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