Ingredients
Scale
- 2 pounds baby potatoes, halved
- 6 slices thick-cut bacon, chopped
- 2 tablespoons olive oil
- 3 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped for garnish
If baby potatoes aren’t available, feel free to substitute with Yukon Gold potatoes, cut into 1-inch pieces. The smoked paprika adds a delightful depth, but regular paprika works as well if that’s what you have on hand. The key is to let the ingredients sing, just as my mother taught me with her improvisational flair in the kitchen.
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the halved potatoes, olive oil, garlic powder, smoked paprika, salt, and pepper. Toss to coat the potatoes evenly.
- Spread the potatoes in a single layer on the prepared baking sheet. Sprinkle the chopped bacon over the top.
- Roast in the oven for 20 minutes. Remove from the oven and drizzle with honey. Toss the potatoes gently to coat them with the honey and bacon drippings.
- Return the baking sheet to the oven and roast for an additional 15-20 minutes, or until the potatoes are golden and crispy, and the bacon is cooked through.
- Once done, remove the potatoes from the oven and let them cool for a few minutes. Sprinkle with fresh parsley before serving.
This method ensures the potatoes are perfectly crispy, a skill I mastered during my culinary training. The honey caramelizes just enough to create a beautiful glaze, reminiscent of the sweet moments shared with family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International