Description
This recipe features tender roasted potatoes perfectly glazed with honey and topped with crispy bacon, combining sweet and savory flavors into a delicious side dish that’s easy to prepare and sure to impress.
Ingredients
Scale
Potatoes and Glaze
- 2 pounds baby potatoes, halved or quartered
- 2 tablespoons olive oil
- 3 tablespoons honey
- Salt, to taste
- Black pepper, to taste
Bacon Topping
- 6 slices bacon, cooked and crumbled
Herbs
- 1 teaspoon fresh thyme leaves (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the potatoes to a perfect golden crisp.
- Prepare the potatoes: Wash and dry the baby potatoes, then cut them into halves or quarters depending on their size for even cooking.
- Toss with oil and seasoning: In a large bowl, toss the potatoes with olive oil, honey, salt, and black pepper until evenly coated.
- Roast the potatoes: Spread the potatoes in a single layer on a baking sheet lined with parchment paper or foil. Roast in the preheated oven for about 30-35 minutes, flipping once halfway through, until the potatoes are tender inside and caramelized on the outside.
- Cook the bacon: While the potatoes roast, cook the bacon slices in a skillet over medium heat until crispy. Drain on paper towels and crumble into bite-sized pieces.
- Add herbs and bacon: When the potatoes are done roasting, remove from oven and immediately toss with crumbled bacon and fresh thyme leaves, if using.
- Garnish and serve: Garnish the roasted potatoes with freshly chopped parsley and serve warm as a delicious side dish.
Notes
- For a spicier twist, add a pinch of red pepper flakes when tossing the potatoes.
- Use different herbs like rosemary or oregano based on your preference.
- If you want to make it vegetarian, skip the bacon and add toasted nuts or seeds for crunch.
- Leftovers can be refrigerated and reheated in the oven to restore crispiness.
