Roasted Bacon Potatoes are tender baby potatoes, perfectly roasted and topped with bacon pieces that are an easy side dish to serve with any meal. Serve them with this Pepper Crusted Beef Tenderloin and Roasted Parmesan Green Beans for a complete dinner idea.
Roasted Bacon Potatoes
With the low-carb craze that has been going on, potatoes sometimes get a bad rap. They are not as popular as they used to be, but I love the varieties of recipes that can be made with potatoes. Plus, they are not too expensive and they pack in a lot of health benefits. Potatoes can help with bone health, blood pressure, and lots of other things! Adding the bacon might not fit in with the health benefits, but it sure helps make these Roasted Bacon Potatoes a favorite!
Roasted Bacon Potatoes Recipe
When you think of potatoes, you might think of all the peeling and cutting and work that goes into a lot of potato recipes. But, with these Roasted Bacon Potatoes, you will use baby potatoes and no peeling or cutting is involved! It is an easy side dish to make and delicious to eat!
What Kind of Potato is Best for Roasting?
With the variety of potatoes out there, it’s hard to know which kind is best for which recipe. Generally, the starchier the potato, the better for frying. So, when roasting potatoes, look for a waxier potato, like a Yukon Gold potato, which you could cut up and use for this recipe. The nice thing is, you can still leave the skin on to save time from peeling the potatoes. For the Roasted Bacon Potatoes, I used baby potatoes, also known as ‘new potatoes’.
More Side Dishes
Roasted Bacon Potatoes
Ingredients
- 10 slices thick-cut bacon
- 3 pounds baby potatoes
- ¼ cup (60 g) broth, chicken or beef
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 1 cup yellow onion, diced
- 1½ teaspoons garlic, minced
- 1 tablespoon kosher salt
- 1 tablespoon ground pepper
- 1 teaspoon fresh parsley, chopped
Instructions
Bacon
- Preheat oven to 425°F. Line a large baking sheet with aluminum foil.
- Cook bacon for 15-20 minutes, or until crispy. Transfer the cooked bacon to a paper towel lined plate to cool. Reserve the bacon fat.
Potatoes
- In a large, oven-safe skillet, add the potatoes. (Can also use a 9×13 casserole dish.)
- Pour ½ cup of the bacon fat over the cold potatoes, tossing to coat. (The potatoes will look 'waxy'.)
- Pour the broth and butter over the potatoes.
- Add the onion, garlic, salt, pepper, and parsley to the skillet. Stir to combine.
- Bake for 45-50 minutes at 425°F, or until the potatoes are fork-tender. (If there is a big difference in sizes, some of the smaller potatoes may be done sooner. Keep an eye on them.)
- Remove from the oven, and lightly stir the potatoes. Top with the cooked bacon pieces.
- Return to the oven for 5 more minutes to reheat the bacon. Serve immediately.
Notes
Did you make this recipe?
You can tag me at @iamhomesteader.
This side dish looks delicious!
I will make it tomorrow with grilled chicken, for my family.♥️
Absolutely delicious
Sounds delicious and I love pepper. Wouldn’t change a thing
This looks absolutely amazing. I love all of your recipes. My recipe book is an ode to you. Lol! We must have the same bellies. I’m sure this recipe will be in there as well. For those saying a tablespoon of salt and pepper is too much, no way! That’s THREE POUNDS of potatoes. Looks perfect to me! She’s by far the best cook and baker on social media.
I absolutely love this recipe…it is my go to for any special meal I am making. It is perfect as written,…can not tell you how many times I have made this. I just know that I always get requests from family to make or bring this. The last two yrs of covid we have taken meals to families and when new babies are born…people always ask for my husband to smoke a tri tip or pork butt ,,but always want my potatoes which goes with this meal so well…very easy prep..and can not tell you how delicious. If you think it is too much salt or pepper, just cut it down, or watch your time if the concern is there…just don’t miss out on this delicious and EASY dish …but if taking somewhere, just be sure and take out a bit for yourself!! Getting ready to make this again right now!!
Way too much pepper! Yikes!
Did you make it or are you just afraid of the pepper amount listed.
Sounds good
I haven’t made this yet, but 55 minutes at 425° sounds way too long. A large baker would be done at that.
I agree. 55 min is way too ong. I roast yukon gold all the time at 400 for about
25 min and they are just right. I also quarter the potatoes.
5 lbs. of potatoes