Roasted Potatoes With Bacon

Roasted potatoes with bacon

The Spruce Eats / Diana Rattray

Prep: 12 mins
Cook: 50 mins
Total: 62 mins
Servings: 6 servings
Nutrition Facts (per serving)
277 Calories
9g Fat
42g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 277
% Daily Value*
Total Fat 9g 11%
Saturated Fat 2g 9%
Cholesterol 11mg 4%
Sodium 389mg 17%
Total Carbohydrate 42g 15%
Dietary Fiber 4g 16%
Total Sugars 3g
Protein 9g
Vitamin C 19mg 95%
Calcium 35mg 3%
Iron 2mg 13%
Potassium 1097mg 23%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Potatoes and bacon—could there be anything more perfect than this combination? Cooked, crumbled bacon adds flavor to these fabulous roasted potatoes. The potatoes are roasted to perfection with onion, 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. For a twist, you can even serve it with eggs.

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.


  • 6 strips bacon

  • Cooking spray

  • 2 1/2 pounds potatoes, Yukon Gold, red or round white

  • 1 medium onion

  • 2 tablespoons vegetable oil, or olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 teaspoon ground dried thyme

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. Remove the bacon to paper towels to drain. Crumble or dice the cooked and drained bacon. Set aside. 

  4. 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.

  5. Scrub the potatoes and peel, if desired. Cut the potatoes into 1-inch pieces.

  6. Peel the onion, quarter, and slice thinly.

  7. 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.

  8. Spread the potatoes on the prepared baking sheet, and bake, turning occasionally, for 35 to 45 minutes.

  9. Add the cooked bacon and continue roasting, for about 15 minutes, until the potatoes are fork tender and browned.

  10. Serve and enjoy.

Recipe Variations

  • 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.

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.