Honey Bacon Roasted Potatoes

These golden, caramelized potatoes deliver the perfect balance of sweet and savory in every bite. Crispy on the outside and pillowy soft inside, they're coated in a glorious mixture of honey and bacon that transforms ordinary spuds into an irresistible side dish. The contrast between the sticky-sweet honey glaze and the smoky bacon creates a flavor combination that's impossible to resist, while the high-heat roasting method ensures that perfect textural contrast between crisp exterior and fluffy interior.

I discovered this recipe years ago when trying to convince my bacon-loving husband and my sweet-tooth daughter to both eat the same side dish. The first time I made these potatoes, there wasn't a single piece left on the serving platter – a miracle in our household! Now they're requested for everything from Sunday dinners to holiday feasts, and I'm always happy to oblige since they're so simple to prepare despite tasting like they took hours of effort.

Perfect Ingredients for Honey Bacon Potatoes

• Russet and Yukon Gold potatoes: The combination gives you the best of both worlds: Russets provide that fluffy interior while Yukon Golds add a naturally buttery flavor; look for firm potatoes without sprouts or green spots
• Thick-cut bacon: Provides better texture and more robust flavor than regular bacon; the thicker pieces stand up to roasting without burning
• Raw honey: Its natural sweetness caramelizes beautifully in the oven; local honey adds subtle flavor nuances that mass-produced varieties lack
• Olive oil: Creates the base for our seasoning mixture; use a good quality oil since you'll taste it in the final dish
• Fresh garlic: Minced by hand for the brightest, most aromatic flavor; pre-minced jarred garlic doesn't deliver the same punch
• Onion powder: Adds savory depth without the texture of onions; make sure yours is fresh and not clumped (a sign it's absorbed moisture)
• Fresh parsley: Brightens the dish visually and adds a fresh contrast to the rich flavors; flat-leaf Italian parsley has more flavor than curly varieties

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I've found that the combination of two potato varieties creates the best overall texture and flavor. If you only have one type on hand, either will work, but the mix truly elevates the dish from good to spectacular.

Step-by-Step Cooking Instructions

Step 1:

Prepare potatoes properly – Preheat your oven to 400°F to ensure it's fully hot when the potatoes go in. While the oven heats, peel 4 large potatoes (a mix of Russet and Yukon Gold) and cut them into uniform 1-inch chunks. This size allows them to cook through while still developing a crispy exterior. Place the cut potatoes in a large bowl of ice-cold water and let them soak for 10 minutes. This removes excess starch, which is the secret to achieving maximum crispiness. After soaking, drain thoroughly in a colander, then pat completely dry with kitchen towels. For extra crispiness, let them air-dry for an additional 5 minutes.

Step 2:

Cook bacon for maximum flavor – While the potatoes are soaking, cut 6 slices of thick-cut bacon into 1-inch pieces. Cook in a skillet over medium heat until the fat renders and the bacon is partially cooked but not fully crisp, about 5 minutes. This par-cooking ensures the bacon won't burn in the oven. Using tongs, transfer the bacon pieces to a paper towel-lined plate, leaving the rendered fat in the skillet. Don't discard this liquid gold! Reserve 1 tablespoon to add incredible flavor to your potatoes.

Step 3:

Season with intention – Place the thoroughly dried potatoes in a large mixing bowl. Drizzle with 2 tablespoons of olive oil and the reserved tablespoon of bacon fat. Add 3 cloves of minced garlic, 1 teaspoon of salt, ½ teaspoon of freshly ground black pepper, and ½ teaspoon of onion powder. Using your hands or a spatula, toss everything together until each potato piece is evenly coated with the seasoning mixture. This even distribution ensures consistent flavor in every bite.

Step 4:

Create optimal roasting conditions – Transfer the seasoned potatoes to a rimmed baking sheet, arranging them in a single layer with space between each piece. This spacing is crucial – overcrowding causes the potatoes to steam instead of roast, robbing you of that desirable crispy exterior. Line the baking sheet with aluminum foil or a silicone baking mat for easier cleanup if desired. Place the baking sheet in the preheated oven and roast for 20 minutes.

Step 5:

Add bacon and honey at the right moment – After the initial 20 minutes of roasting, remove the baking sheet from the oven. The potatoes should be beginning to brown at the edges. Using a spatula, carefully toss the potatoes to promote even browning. Sprinkle the par-cooked bacon pieces evenly over the potatoes, then drizzle with 3 tablespoons of honey, making sure to distribute it evenly. The honey will caramelize in the oven, creating that irresistible sweet-savory glaze.

Step 6:

Finish roasting to perfection – Return the baking sheet to the oven and continue roasting for an additional 15-20 minutes, until the potatoes are deeply golden with crispy edges and the bacon is rendered and crisp. For extra caramelization, you can broil for the final 2-3 minutes, but watch carefully to prevent burning. The potatoes should be fork-tender inside with a beautiful amber exterior.

Step 7:

Add the finishing touches – Remove the baking sheet from the oven and immediately sprinkle with 2 tablespoons of freshly chopped parsley. The residual heat will release the herb's aromatic oils, enhancing the dish's flavor. For additional flavor depth, you can add another light sprinkle of freshly ground black pepper or red pepper flakes if you enjoy a hint of heat.

Step 8:

Serve while hot – Transfer to a serving dish and enjoy immediately, while the potatoes are at their crispiest and the honey-bacon glaze is still warm and glistening. These potatoes are at their absolute best fresh from the oven when the contrast between crispy exterior and fluffy interior is most pronounced.

The Perfect Texture Secret

The key to achieving that restaurant-quality texture – crispy outside and fluffy inside – lies in a few simple but crucial steps. First, soaking the potatoes removes excess starch that would otherwise prevent proper crisping. Second, drying them thoroughly ensures the oil adheres properly to the surface. And finally, providing enough space on the baking sheet allows air to circulate around each piece, creating that beautiful caramelization on all sides.

The first time I made these potatoes, I skipped the soaking step out of impatience and ended up with good but not great results. When I followed the full process the next time, the difference was remarkable – the exterior developed that satisfying crunch that gives way to a pillowy center. It's worth the extra few minutes, I promise!

Perfect Pairings for a Complete Meal

These potatoes are versatile enough to complement almost any main dish. We love them alongside a simple roast chicken, where the honey-glazed potatoes add wonderful flavor contrast to the savory meat. They're equally delicious with grilled steak, roast pork, or even a hearty fish like salmon.

For holiday meals, these potatoes steal the show – I've had family members bypass the traditional mashed potatoes in favor of these sweet-savory bites. They're substantial enough to satisfy but interesting enough to feel special for a celebration.

My husband, who claimed to 'hate sweet potatoes with dinner,' accidentally grabbed one of these honey-glazed bites thinking it was just bacon-roasted. After devouring three more servings, he sheepishly admitted that the honey wasn't just acceptable – it was what made the dish exceptional. Now he specifically requests 'those sweet and salty potatoes' whenever we have company.

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I'll never forget serving these potatoes at our first holiday meal hosting both sides of the family. My mother-in-law, who rarely offers cooking compliments, asked for the recipe before dinner was even finished. That silent moment when everyone takes their first bite and then immediately goes for seconds? That's how you know you've found a keeper recipe – and these honey bacon potatoes deliver that moment every single time.

Frequently Asked Questions

→ What type of potatoes work best for this recipe?

Russet or Yukon Gold potatoes work wonderfully for this recipe. Russets will give you a fluffier interior with crispy exterior, while Yukon Golds offer a naturally buttery flavor and maintain their shape well during roasting. Either way, make sure to cut them into even-sized cubes for consistent cooking.

→ Can I make this dish less spicy?

Absolutely! You can easily adjust the spice level by reducing the amount of Sriracha sauce or substituting it with a milder hot sauce. For a kid-friendly version, you might want to use just 1/2 tablespoon of Sriracha or replace it entirely with ketchup mixed with a dash of regular paprika.

→ Can I prepare any parts of this recipe ahead of time?

Yes! You can cube the potatoes and store them submerged in cold water in the refrigerator for up to 24 hours (this prevents browning). You can also cook and crumble the bacon a day ahead. The sauce mixture can be prepared in advance as well, though you may need to whisk it again before using if the honey settles.

→ What main dishes pair well with these potatoes?

These potatoes are incredibly versatile and pair well with many main dishes. Try them alongside grilled chicken, steak, pork chops, or even a simple roasted chicken. They're also great with burgers or as part of a hearty brunch spread with eggs and fresh fruit.

→ Can I make this recipe without bacon for a vegetarian version?

Yes! For a vegetarian version, simply omit the bacon. You might want to add a bit more smoked paprika to maintain that smoky flavor profile. For extra umami, consider adding a tablespoon of nutritional yeast to the sauce mixture or topping the finished potatoes with some grated Parmesan cheese.