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!
- Baby potatoes
- Bacon, and reserved bacon fat
- Broth (chicken or beef)
How to Make Roasted Bacon Potatoes
Roasted Bacon Potatoes are simple to make, and once you get all the ingredients mixed in with the potatoes, it’s just a matter of baking them to perfection and serving! To get started, preheat the oven to 425°F and get out your skillet. I have mentioned before how great a cast-iron skillet is to have as part of your cookware, so hopefully, you have purchased one by now. Make sure you use an oven-safe dish if you don’t have a cast-iron skillet.
- The first step is to cook the bacon. I would recommend a separate frying pan for the bacon. After it gets crispy, let the bacon cool on a paper towel, and leave the bacon fat in the pan to use to coat the potatoes.
- In your skillet, add the baby potatoes. (To prepare the potatoes, rinse them while they are in a colander to get any dirt off the potatoes.)
- Pour 1/2 cup of the bacon fat over the potatoes, coating them as best you can. They may look a bit ‘waxy’, but that is a good thing!
- Next, pour the broth and melted butter over the potatoes.
- Add the onion, garlic, salt, pepper, and parsley. Stir it all together, and bake the potatoes for 55-60 minutes.
- Take out the potatoes after they are fork-tender, but wait…they are not quite ready to serve. Break up the cooked bacon into pieces to top the potatoes.
- Bake for another 5 minutes, and then serve immediately.
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’. Don’t confuse these with fingerling potatoes, which are mature potatoes, but still small. If you do end up using fingerling potatoes, they will have more of the traditional potato flavor, but also have a thin skin that roasts well. It all comes down to Science when cooking potatoes, but knowing a few differences can help in a recipe.
Looking for More Potato Recipes?
I love all kinds of potatoes, cooked in all the ways they can be cooked! Here are a few of my favorite potato recipes.
Roasted Bacon Potatoes
Roasted to perfection and covered in bacon, Roasted Bacon Potatoes are easy to make and a favorite side dish to any meal!
- 5 pounds baby potatoes
- 10 slices bacon
- 1/4 cup broth, chicken or beef
- 1/4 cup butter, melted
- 1 cup yellow onion, diced
- 3 cloves garlic, peeled and finely diced
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 teaspoon parsley
Preheat oven to 425°F.
Cook bacon until crispy and transfer it to a paper towel to cool. Reserve the bacon fat.
In a large cold skillet, add the potatoes. (Can also use a 9x13 casserole dish.)
Pour 1/2 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 55-60 minutes at 425°F, or until 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.