Description
Someone looked at basic roasted potatoes and thought “these need bacon, sweet caramelized onions, and enough garlic to ward off vampires” and honestly, that person understood what side dishes should aspire to be. These are crispy-on-the-outside, fluffy-on-the-inside Yukon gold potatoes roasted in bacon fat with chunks of crispy bacon, sweet caramelized onions, and golden roasted garlic throughout. It’s what happens when you take a simple side dish and elevate it to “I could eat this as a meal” status. It’s the kind of potatoes that make people ignore the main course and just load up their plates with these.
This isn’t some boring, unseasoned roasted potatoes situation. This is potatoes that have been blessed by bacon, kissed by caramelized onions, and embraced by garlic. The Yukon golds get golden and crispy from the high heat and bacon fat. The onions add sweetness. The garlic adds depth. The bacon adds… well, bacon adds everything. Together they create something that’s way more than the sum of its parts.
This is side dish energy that steals the show. It’s what happens when you decide that vegetables deserve fat and flavor. It’s potatoes that make you understand why people love carbs.
Ingredients
For the Potatoes:
- 3 lbs Yukon gold potatoes, cut into 1-1.5 inch chunks (don’t peel them—the skin gets crispy)
- 8 strips thick-cut bacon, cut into 1-inch pieces
- 1 large yellow onion, sliced into thick wedges
- 8–10 cloves garlic, peeled (whole or roughly chopped)
- 3 tablespoons olive oil (in addition to the bacon fat)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika (adds depth and color)
- 1/2 teaspoon dried thyme (or 1 tablespoon fresh)
- 1/4 teaspoon cayenne pepper (optional, for a kick)
For Finishing:
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, sliced
- 2 tablespoons butter (optional but makes them extra luxurious)
- Flaky sea salt for finishing
- Fresh cracked black pepper
Optional But Highly Recommended:
- 1/2 cup grated Parmesan cheese (toss in during the last 5 minutes)
- Fresh rosemary sprigs (roast with the potatoes)
- Lemon zest (brightens everything)
- Hot sauce for serving
- Sour cream or Greek yogurt for dipping
Special Equipment:
- Large rimmed baking sheet (half sheet pan works best)
- Parchment paper (optional but makes cleanup easier)
- Large bowl for tossing
- Spatula for flipping
- Your appetite
Instructions
Preheat your oven to 425°F. Position a rack in the upper third of the oven—you want the potatoes close to the heat source for maximum crispiness. If you want to line your baking sheet with parchment paper for easier cleanup, do it now, but it’s not required.
Spread the bacon pieces out on your baking sheet in a single layer. Put the pan in the oven while it’s preheating and let the bacon start rendering its fat, about 8-10 minutes. You want the bacon to be partially cooked and the fat rendered, but not crispy yet. Remove the pan from the oven carefully—there will be hot bacon fat.
While the bacon is rendering, cut your Yukon gold potatoes into roughly equal-sized chunks, about 1-1.5 inches. Try to keep them uniform so they cook evenly. Leave the skins on—they get crispy and delicious and add texture and nutrients. Pat the potatoes dry with a kitchen towel or paper towels. Dry potatoes = crispy potatoes. Wet potatoes = steamed potatoes.
In a large bowl, toss the potato chunks with olive oil, salt, pepper, smoked paprika, thyme, and cayenne (if using). Make sure every piece is coated. The potatoes should glisten with oil and be evenly seasoned. Don’t skimp on the salt—potatoes need a lot of seasoning to taste good.
Add the seasoned potatoes to the baking sheet with the rendered bacon fat and partially cooked bacon. Add the onion wedges and whole garlic cloves. Toss everything together right on the pan, making sure the potatoes are coated in that bacon fat. Spread everything out in a single layer as much as possible. Crowding = steaming. Space = crisping.
Roast for 25-30 minutes without touching them. Resist the urge to stir. Let them develop that golden crust on the bottom. This is crucial—moving them too early prevents crisping. You’ll know they’re ready to flip when the edges start looking golden and crispy.
After 25-30 minutes, use a sturdy spatula to flip and toss everything around. Try to get the browned side up so you can see your progress. Look for golden edges and crispy bacon pieces. Return to the oven and roast for another 20-25 minutes until the potatoes are deeply golden and crispy on multiple sides, and a fork easily pierces them.
Check the potatoes at the 20-minute mark. They should be golden brown and crispy on the outside, tender and fluffy on the inside. The bacon should be crispy. The onions should be caramelized and sweet. The garlic should be golden and soft. If they need more color, crank the oven to 450°F or turn on the broiler for the last 3-5 minutes, but watch carefully.
If you’re feeling indulgent, remove the pan from the oven and immediately add 2 tablespoons of butter, tossing the hot potatoes in it as it melts. The butter adds richness and helps the herbs stick. It’s not necessary, but it’s the difference between great and unforgettable.
Transfer the potatoes to a serving bowl or platter (or serve straight from the pan like a normal person). Sprinkle with fresh chopped parsley and chives. Add a pinch of flaky sea salt and fresh cracked black pepper. If you’re using Parmesan, sprinkle it over while everything is still hot so it melts slightly.
Serve these hot, straight from the oven. The contrast between the crispy exterior and fluffy interior is best when they’re fresh. If you’re serving them with a main course, put them out last so people eat them at peak crispiness.
Take a forkful and make sure you get potato, bacon, caramelized onion, and a clove of that soft roasted garlic. Notice how the potato is crispy and golden on the outside but light and fluffy inside. Taste the smoky, salty bacon. Feel the sweetness from the caramelized onions. Experience the mellow, almost nutty roasted garlic. Understand that you’ve just made the best potatoes of your life. Immediately go back for more.
Notes
Don’t Skip Drying the Potatoes: Moisture is the enemy of crispiness. Pat them dry thoroughly.
Cut Uniformly: Same-sized pieces cook evenly. Uneven pieces = some burnt, some raw.
Don’t Crowd the Pan: Use two pans if needed. Crowding causes steaming, not roasting.
High Heat Is Key: 425°F minimum. Lower temps won’t crisp them properly.
Don’t Stir Too Early: Let them develop that crust before flipping. Patience = crispiness.
Bacon Fat Is the Secret: Don’t discard it. That rendered fat is what makes these special.
Season Generously: Potatoes are bland without enough salt. Don’t be shy.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
Nutrition
- Calories: ~285 kcal
- Fat: ~14g
- Carbohydrates: ~34g
- Protein: ~7g