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Honey Bacon Roasted Potatoes

Honey bacon roasted potatoes with caramelized, sticky honey glaze and smoky bacon crumbles. Crispy roasted potato halves are seasoned with garlic powder and smoked paprika for deeply golden edges.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Honey bacon roasted potatoes
  • 2 lb baby potatoes halved
  • 6 strips thick-cut bacon chopped
  • 3 tbsp honey
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 1 fresh thyme for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 425°F and line a large sheet pan with foil so the potatoes roast hot and brown evenly.
  2. Toss halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and black pepper, then spread in a single layer on the sheet pan for maximum crisping.
Add bacon and roast
  1. Scatter chopped thick-cut bacon pieces over the potatoes so the bacon renders while the potatoes roast.
  2. Roast for 25 minutes at 425°F until the bottoms start to bronze.
  3. Drizzle honey over everything and toss gently so the honey coats the potato cut sides.
  4. Return to the oven for 8–10 more minutes at 425°F until potatoes are crispy and caramelized and bacon is cooked, with visible sticky glaze and deeply golden edges.
Finish and serve
  1. Garnish with fresh thyme and serve immediately for bright, fresh contrast to the sweet and savory glaze.

Notes

For the crispiest, deeply golden edges, keep the potatoes in a single layer and don’t overcrowd the sheet pan. Refrigerate leftovers up to 3 days and reheat on a hot sheet pan or in an oven until re-crisped; freezing is not recommended. For a lower-sodium option, use uncured or reduced-sodium bacon and season with less added salt.