This dish of crispy bacon honey roasted potatoes is one of those recipes that turned a simple grocery run into a longtime family favorite. I first put these together on a rainy Saturday when I had a bag of baby potatoes and a single pack of bacon left in the fridge. The combination of the potatoes roasting to a caramelized crust and the bacon turning crisp, then finishing everything with a sticky touch of honey, created a texture and flavor contrast that stuck with me. It is crisp on the outside, tender inside, with savory, smoky bites of pork and a subtle sweetness to tie it together.

I make this for casual dinners, potlucks, and holiday sides because it travels well and always disappears fast. The recipe is forgiving, works with pantry staples, and scales up easily. I usually toss the potatoes in a little olive oil and seasoning, roast until they start to brown, then fold in crisped bacon and a honey glaze for the last few minutes to give everything that glossy finish. It pairs beautifully with roasted meats or a simple green salad, and on weeknights it has replaced store-bought sides more than once because it is faster and more satisfying.

Ingredients

• Baby potatoes, 2 pounds: Choose firm, evenly sized baby potatoes so they cook uniformly. I prefer red or gold varieties for their thin skins and creamy centers; wash and halve them for quick roasting.
• Bacon, 6 slices: Thick-cut or regular cured bacon both work. Thick-cut yields meatier bites, while standard slices get crispier. Look for a smoked variety if you want extra smoky depth.
• Olive oil, 3 tablespoons: Use a good extra virgin olive oil for flavor and higher quality; it helps the skins blister and promotes browning.
• Honey, 2 tablespoons: Use mild floral honey or clover for a balanced sweetness. Local honey adds complexity, but any runny honey will do.
• Garlic powder, 1 teaspoon: Adds mellow garlic flavor without burning. If you prefer fresh garlic, use 1 clove minced and add it near the end of roasting to avoid bitterness.
• Smoked paprika, 1/2 teaspoon: Enhances smoky notes without adding heat. Substitute regular paprika if you do not have smoked available.
• Salt and black pepper: Season to taste; I recommend 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper to start and adjust after roasting.
• Fresh parsley, chopped: Brightens the finished dish; use flat-leaf parsley for the best fresh herb flavor.

Instructions

Prepare the potatoes: Preheat the oven to 425 degrees Fahrenheit. Wash the baby potatoes and halve them so the cut side will crisp. Toss the potatoes with 3 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl so each piece is evenly coated. Spread them cut-side down on a rimmed baking sheet in a single layer to maximize surface contact and encourage browning. Par-cook option and timing: If you want an even creamier interior, parboil the halved potatoes for 6 minutes in salted water, drain well, then shake them in the pot to roughen the edges before oiling and roasting. This creates extra surface texture and speeds up roasting by about 5 to 7 minutes. Roast until nearly done: Place the baking sheet on the middle rack and roast for 25 to 30 minutes. Look for golden, blistered edges and a fork that slides in with little resistance. If the bottoms are not browning evenly, rotate the pan halfway through the roast for uniform color. Crisp the bacon: While the potatoes roast, chop 6 slices of bacon into 1/2-inch pieces and cook in a skillet over medium heat until deeply browned and crisp, 6 to 8 minutes. Remove the bacon to a paper towel-lined plate with a slotted spoon and reserve 1 tablespoon of bacon fat to toss with the potatoes for added flavor. Drain excess fat but keep the crisped bits. Glaze and finish: Reduce the oven to 400 degrees Fahrenheit. Toss the roasted potatoes with the reserved bacon fat, return to the baking sheet, sprinkle the crisped bacon on top, then drizzle 2 tablespoons honey evenly over the pan. Return the sheet to the oven for 6 to 8 minutes to set the glaze. Watch closely so the honey warms and becomes glossy without burning. Rest and garnish: Remove the pan from the oven and let the potatoes rest 3 minutes; this allows the glaze to tack up. Transfer to a serving bowl and finish with a generous sprinkle of chopped fresh parsley and an optional grind of black pepper. Serve hot for best texture.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To revive crispiness, spread the potatoes on a baking sheet and reheat at 400 degrees Fahrenheit for 8 to 10 minutes, flipping halfway. Avoid microwaving for reheating if you care about texture, as it makes the skins soggy. If you plan to freeze, flash-freeze the potatoes on a tray, then transfer to a freezer-safe bag for up to 2 months; use frozen pieces in soups or casseroles rather than reheating to serve as-is.

Ingredient Substitutions

If you prefer a vegetarian version, substitute smoked tempeh or store-bought plant-based bacon and crisp it in the skillet as you would bacon. For a spicier finish, add 1/4 to 1/2 teaspoon crushed red pepper flakes to the honey before glazing. Swap honey for maple syrup 1:1 to change the flavor profile to something deeper and more autumnal. If you need lower sodium, rinse the bacon briefly after cooking and pat dry to remove some surface salt, or use an uncured, low-sodium bacon brand.

Serving Suggestions

These potatoes are perfect alongside roasted chicken, grilled steak, or a brunch spread with eggs and greens. For a casual dinner, serve them with a simple tossed salad and a squeeze of lemon to cut the richness. Garnish with extra parsley or chopped chives and a dusting of flaky sea salt for presentation. They also make a great addition to buffet tables because guests can serve themselves and they pair with everything from smoked meats to roasted vegetables.

Cultural Background

Roasted potatoes are a classic comfort staple found across many cuisines. Adding bacon and a sweet glaze nods to Northern European and American flavors where cured pork and honey are common accompaniments. The idea of finishing roasted root vegetables with a sweet element is ancient, but combining crispy cured pork with a honey glaze reflects modern comfort cooking trends that favor contrasts in texture and flavor, bringing warmth and nostalgia to the table.

Seasonal Adaptations

In summer, add a handful of halved cherry tomatoes tossed in at the very end for color and brightness. In autumn, swap parsley for chopped thyme and use maple syrup instead of honey, then fold in roasted apples for a harvest twist. For winter holidays, add a tablespoon of Dijon mustard to the honey for a slightly tangy glaze and sprinkle toasted walnuts over the top just before serving for crunch and festive flair.

Meal Prep Tips

To prep ahead, halve and parboil the potatoes the day before, cool them on a sheet tray until dry, and refrigerate. Crisp the bacon and store separately. On the day you plan to serve, toss the parboiled potatoes with oil and seasonings, roast to finish and brown, then combine with warm bacon and honey glaze. Use shallow, ovenproof containers for quick transport and reheat as directed to restore the exterior crispness.

These golden, crispy potatoes are more than a side dish; they are a simple way to bring people together. Serve them warm, enjoy the contrast of textures, and feel free to make small changes to suit your pantry or occasion. Once you make them, I hope they become a staple in your home as they are in mine.