Oven Baked Potatoes With Bacon
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The only thing better than perfect oven baked potatoes is when they’re served alongside crispy bacon. This oven roasted potatoes recipe is great as a side dish or it will make your morning when served with eggs.
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 dandy, fuss-free 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!
You also only need four ingredients for this oven roasted potatoes recipe: bacon, potatoes, salt, and pepper. In just 30 minutes, you’ll have perfect roast potatoes (crispy potato on the outside, soft on the inside) and a batch of crispy bacon.
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 roasted chicken, steak, or turkey breast. Yep, it would also be such a yummy side dish to enjoy these holidays!
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
- 2 large baking potatoes, or 4 small-medium ones
Chop your potatoes into large chunks.
Arrange your bacon slices on the outside of the pan and potatoes on the inside.
Sprinkle a little kosher salt and pepper on potatoes and give them a stir.
Place this in a 400-degree oven and for about 30 minutes, stirring the roasting potatoes every 10 minutes or so and flipping the bacon.
Once done, remove to a paper towel-lined plate to absorb any grease and ensure you get that delicious and serve! Enjoy your and dish!
Storage
You can store leftover 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.
Recipe Notes
- You can also add 1 medium onion (cut into quarters) to your baking dish.
- 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.
- In the last 15 minutes of cooking, sprinkle your oven baked potatoes with parmesan cheese or shredded cheddar cheese.
- 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.
Recipe FAQs
What are the best potatoes to use?
I recommend using Yukon gold potatoes for this crispy oven roasted potatoes recipe. You could also use small white or red potatoes if you like.
Check out these other perfect potato recipes:
Roasted Sweet Potato Wedges 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.2 large baking potatoes, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, 8 strips thick-cut bacon
- 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.
Notes
Nutrition
“To be able to find joy in another’s joy: that is the secret of happiness.”
~George Bernanos
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Looks so good and how clever! I just subscribed, so I hope this is the issue that comes first!
This is brilliant! We will be trying it one of these days. If only bacon prices would come down!!! Thank you!
That looks great. I might just want a great big onion diced in the potatoes.
Great idea Elaine!!
Something else one can do if you like maple flavored bacon and that’s to
spread maple syrup on bacon with pastry brush. Christy love your recipes,’
tips, and stories.
If you used parchment paper in the pan, wouldn’t there be less grease to drain? I have watched many professional cooks cook bacon using this paper.
In all my days I’ve never once desired to be a professional cook 🙂 no parchment. Grease fries the potatoes and then you drain them on paper towel lined plate. This would be a lovely seasoned grease to save though!
However, your kitchen=your rules 🙂
This is at the top of the ‘must do ‘ list. Mother says I am never allowed to give this breakfast issue away!!
Oh my goodness, I am so glad to hear you are enjoying it!!
I’ve been baking bacon for several years now (we eat low carb and both of us have lost a lot of weight). The trick to getting it somewhat crisp is to use a rack similar to a cookie cooling rack in the cookie sheet. You can get nonstick racks or spray the racks with a bit of cooking oil but the grease in the bacon usually keeps it from sticking. And the bacon grease in the pan is pristine. How crisp the bacon gets is dependent on how long you cook it in the oven. Our oven temperature for bacon is right around 225 degrees. The bacon cooks slowly and shrinks very little. We usually cook a couple of pounds of it, cool and store in the fridge and then bring out what we need for breakfast and warm it in the microwave–without cooking it further. Best bacon in the world!
I cook mine the same way! I also do sausage patties this way and put them in a pan to brown for just a couple minutes. They stay much more moist than pan frying!