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My Honey Bacon Roasted Potatoes came to life during a random kitchen experiment. I was stuck with bacon leftovers one Sunday and wanted to spice up our standard potato side. Adding a drizzle of honey changed everything. These days my family constantly asks for them whenever company comes over.
The Perfect Side Companion
The best thing about these spuds is how versatile they are. We enjoy them with breakfast eggs or next to dinner steaks. That mix of crunchy potatoes, flavorful bacon and sweet honey gets everybody at the table excited. Even the fussiest kids in my house finish everything when this dish shows up.
What You'll Need
- Potatoes: 4 big potatoes, skin removed and cut into same-sized cubes so they cook evenly.
- Bacon: 2 fat strips, cut small for extra crunch and rich taste.
- Honey: 2 tablespoons to add sweetness that complements the savory components.
- Garlic: 3 cloves, finely chopped for deep flavor.
- Seasonings: 1/2 teaspoon salt and 1 teaspoon broken pepper for taste.
- Olive Oil: 1 tablespoon to help the potatoes get perfectly crispy during roasting.
- Parsley: Fresh chopped parsley to finish and add brightness.
Cooking Instructions
- Prep Your Potatoes
- Boil the potatoes in water with salt until they're slightly soft. Letting them dry after is key for making them extra crunchy.
- Make Them Crispy
- Put them on a preheated baking tray and let them turn golden in the oven. I love the crackling sound when they first touch the hot pan.
- Bacon Transformation
- As potatoes bake, cook your bacon until crisp then mix in the honey and garlic.
- Final Combination
- Mix your crispy golden potatoes with the sweet bacon blend and watch as everyone rushes to the kitchen.
Custom Variations
I'll throw in some chili flakes when we want extra zing. My children go crazy when I add cheese during the final roasting minutes. You can also swap in sweet potatoes for a different taste, and maple syrup works great instead of honey.
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Storage Tips
These potatoes taste amazing straight from the oven when they're crunchiest. Leftovers will stay good in your fridge for several days. Just warm them up in the oven again to bring back their crispiness.
Crowd Pleaser
From lazy weekend breakfasts to fancy holiday meals, nobody turns down these potatoes. Their balanced flavor combo makes them totally addictive. I always cook more than needed because everyone wants seconds.
Frequently Asked Questions
- → What’s the purpose of boiling first?
- It softens the inside, cuts down roasting time, and helps get the potatoes crispy outside.
- → Can I skip the bacon?
- Sure! Leave it out or use plant-based bacon for a vegetarian version. Just coat with honey for flavor.
- → What adds spice?
- Mix in chili flakes or smoked paprika with the honey for a little heat. Up the amount if you like it hotter.
- → Why preheat the pan?
- A hot sheet instantly crisps the potatoes when they hit it, giving that crunchy exterior.
- → Which potatoes are best?
- Go for Russets or Yukon Golds. They crisp nicely outside but stay fluffy inside.