Name: Honey Bacon Roasted Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 lbs baby potatoes, halved; 6 slices bacon, chopped; 3 tablespoons olive oil; 2 tablespoons honey; 1 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme); 1/4 cup grated Parmesan cheese (optional); 1 tablespoon chopped fresh parsley (for garnish)

Jump to Recipe

Crispy on the outside, tender on the inside, and kissed with sweet honey and smoky bacon — Honey Bacon Roasted Potatoes are the kind of side dish that steals the show at any meal. This recipe is simple enough for a weeknight dinner but irresistible enough for guests, delivering big flavor with minimal fuss. Fun fact: potatoes were once used as ornamental plants in Europe before cooks realized how delicious they are when roasted with a little fat and love. If you like comforting, crowd-pleasing sides, this one should be on repeat. For another twist on sweet-and-salty roasted veggies, check out this version on the blog: honey bacon roasted potatoes recipe. Give this a try tonight — your plate (and your family) will thank you.

What is Honey Bacon Roasted Potatoes?

Honey Bacon Roasted Potatoes are exactly what they sound like: baby potatoes roasted until golden, tossed with a drizzle of honey and scattered with crispy bacon. Where did the name come from — did a beekeeper and a pig farmer collaborate in the kitchen? Probably not, but the playful combo of sweet and smoky is worth the legend. Who doesn’t love a dish that proves “the way to a man’s heart is through his stomach.” Whether you serve these for a holiday table or a busy weeknight, they’re simple, satisfying, and likely to become a household favorite. Try them and see why the name fits so well.

Why You’ll Love This

Flavor that sings: The honey brings a gentle caramelized sweetness while the bacon adds crunchy, smoky contrast. Each bite is a balance of sweet, savory, and herby notes that keeps you going back for more.
Budget-friendly comfort: Potatoes are an economical staple, and a small amount of bacon and pantry spices transforms them into something special without breaking the bank.
Versatile and family-friendly: Kids love the sweet glaze, adults love the smoky depth, and everyone appreciates the crispy texture. This dish pairs with almost any main and can be scaled up easily.

If you enjoy this, you might also like the blog’s take on glazed veggies — it’s a similar flavor play that complements this dish beautifully: honey glazed roasted Brussels sprouts with bacon. Ready to make them? Let’s get roasting.

How to Make

Quick Overview

This recipe is straightforward: toss halved baby potatoes with oil, honey, and spices, spread on a sheet pan, scatter bacon on top, and roast until golden and crisp. Prep is quick (about 10 minutes), and the oven does the heavy lifting. The result is tender interiors, crispy edges, and a sticky-sweet glaze that clings to each potato.

Approximate times:

Preparation: 10 minutes
Cooking: 40–45 minutes
Total: 50–55 minutes

Ingredients

2 lbs baby potatoes, halved
6 slices bacon, chopped
3 tablespoons olive oil
2 tablespoons honey
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1/4 cup grated Parmesan cheese (optional)
1 tablespoon chopped fresh parsley (for garnish)

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it so potatoes don’t stick.
In a large bowl, combine 3 tablespoons olive oil, 2 tablespoons honey, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Whisk or stir until the honey is dispersed and the mixture is smooth.
Add the halved baby potatoes to the bowl and toss thoroughly so each piece is evenly coated with the seasoned oil-honey mixture. Use your hands or a large spoon to ensure good coverage.
Spread the seasoned potatoes in a single layer on the prepared baking sheet, cut-side down when possible. Avoid overcrowding so they roast instead of steam.
Scatter the chopped bacon evenly over the potatoes so the bacon renders and crisps while flavoring the potatoes.
Roast in the preheated oven for 35–40 minutes, flipping the potatoes halfway through with a spatula to encourage even browning and crisping. Look for a deep golden color and tender centers.
After 35–40 minutes, sprinkle 1 tablespoon fresh thyme leaves and 1/4 cup grated Parmesan cheese (if using) over the potatoes and return to the oven for another 5 minutes to melt the cheese and finish browning.
Remove from oven, transfer to a serving dish, and garnish with 1 tablespoon chopped fresh parsley. Serve hot.

Honey Bacon Roasted Potatoes

What to Serve With

Roast chicken or grilled steak for a hearty main course.
A crisp green salad or arugula with lemon vinaigrette to add brightness.
Sour cream or garlic aioli as a dipping sauce for an extra creamy contrast.
Steamed green beans or sautéed spinach for a vegetable side.
For drinks, a chilled white wine or a light lager pairs nicely with the sweet-and-smoky profile.

Top Tips for Perfecting

Even sizes matter: Cut potatoes evenly so they cook at the same rate. Small baby potatoes work best.
Crispiness trick: Don’t overcrowd the pan. Give the potatoes room to brown.
Honey handling: If your honey is very thick, warm it slightly so it blends easily with the oil.
Bacon choice: Use center-cut bacon for less grease or thick-cut for extra chew and flavor. Drain excess grease if the pan seems very oily.
Flavor boosts: Add a splash of apple cider vinegar or a sprinkle of red pepper flakes before serving for acidity or heat.
Avoid burning the honey: If the potatoes are browning too fast before they’re tender, tent with foil and finish cooking until soft.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Freezing: You can freeze roasted potatoes for up to 2 months. Cool completely, place in a freezer-safe container, and reheat from frozen in the oven for best texture.
Reheating: For crispiness, reheat in a 400°F (200°C) oven for 8–12 minutes, or until heated through and edges crisp. Avoid microwaving if you want to preserve the crunch; if microwaving, heat briefly and then finish in a hot skillet for crispness.
Notes: If frozen, thaw in the refrigerator overnight before reheating for best results.

FAQs

What kind of potatoes are best for this recipe?
Baby potatoes or small Yukon Golds are ideal because they roast quickly and have a creamy interior that contrasts nicely with the crisp exterior.

Can I make this without bacon for a vegetarian version?
Yes. Skip the bacon and consider adding smoked paprika, liquid smoke, or roasted smoked almonds for a similar smoky crunch.

Is it okay to use maple syrup instead of honey?
Absolutely. Maple syrup will offer a different but delicious flavor profile — slightly deeper and more caramel-like.

How do I keep the potatoes from being soggy?
Make sure the potatoes are dry before tossing, don’t overcrowd the baking sheet, and roast at a high temperature so they brown rather than steam.

Can I prepare these ahead of time?
You can toss the potatoes with the oil-honey mixture up to a day ahead and refrigerate, then roast when ready. Add bacon just before roasting for best texture.

Conclusion

Honey Bacon Roasted Potatoes are a delightful mix of sweet, smoky, and crunchy that make them a go-to side for weeknights, parties, or holiday spreads. They’re easy to prepare, budget-friendly, and versatile enough to pair with many mains. If you want another recipe with a similar sweet-and-savory vibe to try alongside, check out this detailed variation for inspiration: Roasted Potatoes Recipe with Honey and Bacon — Eatwell101. Give this recipe a try and enjoy the warm compliments that follow — then come back and tell me how they turned out.