|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 4g||16%|
|Total Sugars 3g|
|Vitamin C 19mg||95%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cooked, crumbled bacon adds flavor to these fabulous roasted potatoes. The potatoes are roasted to perfection with onions, thyme, and a small amount of olive oil and then tossed with the crispy bacon. They make an excellent side dish to serve with just about any meal, especially grilled steak and roasted chicken, and would be a great addition to the holiday table.
Yukon gold potatoes are ideal for this recipe since they are buttery and creamy with a crunchy exterior, but you can also use small red or white potatoes.
Gather the ingredients.
Put the bacon in a large skillet, and place the pan over medium-low heat. When the bacon pieces begin to brown, loosen and turn them over. Turn several times, as needed, until the bacon is browned.
Remove the bacon to paper towels to drain. Crumble or dice the cooked and drained bacon. Set aside.
Preheat the oven to 400 F. Line a large jelly roll pan or roasting pan with foil and spray the foil with nonstick cooking spray.
Scrub the potatoes and peel if desired. Cut the potatoes into 1-inch pieces.
Peel the onion, quarter, and slice thinly.
In a large bowl, combine the potatoes with the sliced onion, vegetable oil or olive oil, salt, pepper, and thyme. Toss to coat the potatoes.
Spread the potatoes on the prepared baking sheet, and bake, turning occasionally, for 35 to 45 minutes.
Add the cooked bacon and continue roasting, for about 15 minutes, until the potatoes are fork-tender and browned.
Serve and enjoy.
Why Won't My Potatoes Get Crispy?
If you are having trouble getting that nice, crispy exterior, there are a few tricks you can follow. First, make sure your oven is nice and hot, then take a different baking sheet, add a tablespoon of oil, and place it in the oven until heated. Transfer the potatoes to the hot baking sheet and finish cooking until crispy.
- Add 1 clove of minced garlic to the potatoes along with the onion and oil.
- Add 1 to 2 tablespoons of bacon drippings to the potatoes in addition to the vegetable oil.
- Sprinkle over some grated Parmesan cheese or shredded cheddar when you add the cooked bacon to the pan.
- When adding the bacon, toss in some halved Brussels sprouts and continue roasting until nice and crunchy.
- Finish off the dish with some chopped fresh parsley, sage, or rosemary.
- Spoon on some dollops of sour cream and sprinkle with chives.