Crispy Oven Baked Potatoes With Bacon
The only thing better than perfect oven-baked potatoes is when they’re served alongside crispy bacon! Roasting Yukon Gold potatoes alongside savory bacon slices lets the potatoes fry in the rendered bacon grease for a flavor that’s soft on the inside and perfectly golden on the outside!
A Quick Look At The Recipe
- Recipe Name: Crispy Oven Baked Potatoes With Bacon
- Ready In: 91 minutes
- Serves: 4
- Main Ingredients: 2 large baking potatoes, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, 8 strips thick-cut bacon
- Why You'll Love It: This Oven Roasted Potatoes and Bacon recipe is my favorite one-pan trick for getting perfectly crispy, golden potatoes and crunchy bacon on the table at the same time. Roasting them together, the potatoes fry right in the savory bacon grease, creating a flavor that’s soft on the inside and salty-sweet on the outside!
The Secret to Crispy, Flavorful Potatoes
Today I’m sharing an oven-roasted potatoes recipe that makes my mornings ten times easier. I love to do this for my son from time to time. Using just one pan, it’s a handy way to cook bacon and fry potatoes at the same time, and I don’t know about you, but I need more handy dandy and fuss-free things in my life!
I love that I don’t have to stand over a skillet to cook this dish. Plus, both the oven-baked potatoes and bacon are done at the same time. The potatoes cook up wonderfully flavorful because as the bacon cooks, it provides the oil for the potatoes to fry in. We all know how much I love to cook with bacon grease!
While this is great in the morning with a side of eggs, it also makes the perfect side dish. I’ve included some serving suggestions below, but it’s the perfect accompaniment to main meals like butter-roasted chicken, a nice, juicy steak, or a lean cut of turkey breast.
Now, let me show you an easy-peasy way to make some bacon and potatoes!
Recipe Ingredients
- Bacon
- Kosher salt (or , just not table salt)
- Pepper
- Potatoes
Recipe Notes
- In the last 15 minutes of cooking, sprinkle your oven-baked potatoes with parmesan cheese or shredded cheddar cheese.
- Looking for more flavor? Toss the potatoes in 1 clove of minced garlic (or a teaspoon of ), a teaspoon of thyme, a teaspoon of , or a teaspoon of rosemary before adding to the baking dish. You can also add 1 medium onion (cut into quarters) to your baking dish.
- As a side, serve your and dish with a dollop of sour cream and a sprinkle of chives, chopped green onion, or chopped parsley.
- I personally used turkey bacon, but you can use whichever type of bacon you prefer. You just need to ensure you grease your baking tray beforehand, either with non-stick cooking spray or olive oil.
- It’s totally up to personal preference whether you peel your potatoes or leave them with the skin on.
How to Make Oven-Roasted Potatoes and Bacon
1. Prep the Potatoes
Preheat your oven to 400°F. Chop your potatoes into large chunks. I personally like to leave the skin on for that extra bit of texture, but feel free to peel them if that’s your preference!
2. Arrange the Pan
Place your bacon slices around the outside of your baking sheet. Pile the potato chunks in the center. Sprinkle them with your salt and pepper, then give them a little toss right there on the pan.
3. Roast to Perfection
Slide the pan into the oven. You’ll want to bake these for about 30 minutes total. Every 10 minutes, open the oven to give the potatoes a stir and flip your bacon slices so they crisp up evenly on both sides.
4. The Final Touch
Check that the potatoes are fork-tender and the bacon is as crispy as you like it. If you want to get really fancy, you can sprinkle a little shredded cheddar or Parmesan cheese over the potatoes during the last 5 minutes of cooking.
5. Serve it Hot
Remove everything to a paper towel-lined plate to drain for a moment, then serve it up! These are wonderful with a dollop of sour cream or a sprinkle of fresh chives.
Storage
You can store leftover baked potatoes and in an airtight container in the fridge for up to 5 days. When it’s time, reheat your bacon and potatoes quickly in a skillet or in the air fryer to make them nice and crispy again.
Check out these other perfect potato recipes:
- Loaded Potato Soup Recipe
- Roasted Sweet Potato Wedges Recipe
- Fried Potatoes Recipe
- Loaded Twice Baked Potato Recipe – Freezer Friendly!
- Homemade Mashed Potato With Evaporated Milk
- Garlic Mozzarella Mashed Potato Recipe
Ingredients
- 2 large baking potatoes chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 8 strips thick-cut bacon
Instructions
- Preheat oven to 400°. On a large, rimmed baking sheet coated with nonstick cooking spray, toss potatoes with salt and pepper. Arrange the bacon around the edges of the baking sheet.
- Bake until potatoes are tender and bacon is thoroughly cooked, about 30 minutes. After the first 15 minutes of cooking time, flip the bacon using tongs and stir the potatoes.
Restaurants cook bacon this way all the time, but adding the potatoes thats just genius, thanks Christy!
Got my issue Saturday and the blueberry syrup is awesome!
I liked the breakfast issue but I think my all time favorite is going to be the cast iron one. Loved it.
I’m a new subscriber to this magazine, and this “breakfast” issue is the first to arrive. And I must say, it is one great magazine! The previous issue (Jan-Feb) was, from what I read in letters from readers (p.14) was all about cast iron cooking.
Are all the issues dedicated to one theme?
I really enjoyed reading your “Make the Most of Each Day…” essay, and shall have breakfast for supper many times in the future! Thank you, Christy!
Hmmm..no fair…I subscribe and I havent gotten my issue yet 🙁 I might have to go sit in the corner and stick out my lip to pout.
If I dont get it this afternoon I will email publisher.
Hey Christy, been baking bacon for a lot of years–never thoi\ught of putting potatoes in the pan!!! yum, yum!!
Sometine I sprinkle course ground pepper or brown sugar on the bacon–also I use parchment paper for easy clean up.
Thanks for a great idea!!!
Christy I just “discovered” you yesterday morning. I made white BBQ sauce, sticky chicken and pickled onions. All were TDF! I was on your site for hours, all your stories remind me of my mamma, grandma and aunts who are now gone from my life. It had me laughing and crying at the same time but it felt like home. I’ve shared your site with all of my friends. Keep it up, I love it.