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I stumbled on these Honey Bacon Roasted Potatoes by pure accident. One lazy Sunday, I had some bacon that needed using up and thought my standard roasted spuds could use a twist. Adding that drizzle of honey turned them into something truly special. Now my folks can't stop asking for them whenever we've got company.
An Unforgettable Side
The best thing about these spuds is how well they pair with just about anything. We munch them with breakfast eggs or alongside dinner meats. Everyone gets excited about that mix of crunchy potatoes, tasty bacon and sweet honey magic. Even the fussiest eaters in my house don't leave a scrap when these hit the table.
What You'll Need
- Olive Oil: 1 tablespoon to make your potatoes perfectly crisp during roasting.
- Parsley: Chopped fresh parsley to add brightness and a splash of green.
- Seasonings: 1/2 teaspoon salt and 1 teaspoon cracked pepper to boost flavor.
- Garlic: 3 cloves, minced to add rich aroma.
- Honey: 2 tablespoons to create that wonderful sweet contrast.
- Bacon: 2 thick strips, diced small for that irresistible crunch and flavor.
- Potatoes: 4 large potatoes, peeled and cut into equal-sized cubes so they cook evenly.
Let's Make It Together
- Bring It All Together
- Mix those golden spuds with your bacon-honey blend and watch as folks gather around sniffing the air.
- Bacon Magic
- As your potatoes roast, cook that bacon till it's nice and crunchy, then mix in your honey and garlic.
- Get Them Golden
- Lay them out on a hot baking tray and let them crisp up nicely in the oven. I always smile when I hear that initial sizzle.
- Start with Perfect Potatoes
- Simmer those potatoes in salty water till they're just soft. Don't skip letting them dry out after draining for extra crispiness.
Make It Your Own
I sometimes throw in some chili flakes when we want a bit of kick. My little ones go crazy when I scatter cheese on top right before finishing the roast. You can swap in sweet potatoes too, and maple syrup works great instead of honey if that's what you've got on hand.
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Keep Them Fresh
These spuds taste amazing straight from the oven when they're super crunchy. Got extras? They'll stay good in your fridge for a couple days. Just warm them up in the oven again to bring back that crispiness.
Always Welcome
Whether it's just a regular family breakfast or a big holiday feast, these potatoes always hit the spot. That perfect mix of flavors makes them downright addictive. I always cook extra because everyone wants seconds.
Recipe FAQs
- → Why heat up the baking sheet first?
- A hot sheet makes the potatoes crispy as soon as they touch the surface, giving them a golden texture.
- → Can I skip the bacon?
- Sure! Just add more honey or swap for plant-based bacon. The dish will still taste great with a sweet coating.
- → Why boil the potatoes ahead of time?
- It helps speed up roasting and ensures the middle is soft, while the outside crisps up nicely.
- → What kind of potatoes should I use?
- Russets or Yukon Golds are ideal since they get fluffy inside but crispy on the outside when roasted.
- → How can I make them a bit spicy?
- Just mix in chili flakes or smoked paprika with the honey for a spicy-sweet kick.