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A close-up shot of honey roasted potatoes with bacon, showcasing the crispy texture and caramelized honey glaze on the potato skins.

Crispy Bacon Honey Roasted Potatoes (The Ultimate Recipe)

The ultimate side dish featuring crispy, savory bacon and a sweet honey glaze. These roasted potatoes are perfectly crispy on the outside and fluffy on the inside.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes Cut into 1-inch cubes
  • 8 oz thick-cut bacon Diced
  • 2 tbsp honey
  • 3 cloves garlic Minced
  • 1 tbsp fresh rosemary Finely chopped
  • 1 tsp sea salt Or to taste
  • 1/2 tsp black pepper Freshly ground

Equipment

  • 1 Large Oven-Safe Skillet A cast-iron skillet works best.
  • 1 Baking Sheet Optional, if not using an oven-safe skillet.

Method
 

  1. Preheat your oven to 425°F (220°C). In a large, oven-safe skillet, cook the diced bacon over medium heat until crispy, about 8-10 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
  2. While the bacon cooks, wash and cut the potatoes into 1-inch cubes. Ensure they are thoroughly dry before adding them to the skillet.
  3. Carefully add the potatoes to the hot bacon fat in the skillet. Add the minced garlic, chopped rosemary, salt, and pepper. Toss until the potatoes are evenly coated. Arrange them in a single layer.
  4. Transfer the skillet to the preheated oven and roast for 30-35 minutes, flipping the potatoes halfway through to ensure even browning.
  5. During the last 10 minutes of roasting, remove the skillet from the oven. Drizzle the honey over the potatoes and add the cooked bacon back to the skillet. Toss to combine and return to the oven to finish cooking until the potatoes are golden brown and caramelized. Serve immediately.

Notes

For extra crispy potatoes, soak the cut potatoes in cold water for 30 minutes to remove excess starch. Drain and dry them completely before roasting.
Ensure the potatoes are in a single layer in the pan. If they are crowded, they will steam instead of roast. Use a second pan if needed.