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Bacon-Roasted Fingerling Potatoes

Bacon-Roasted Fingerling Potatoes

Bacon-roasted fingerling potatoes are salty, crispy on the outside, and creamy on the inside making them the perfect side dish to just about any meal. It’s a pretty rare occasion that I crave potatoes, but when I do it’s hands-down these roasted fingerling potatoes. They’re so easy to make – think “set it and forget it” – and will put a smile on your face with every bite. 


  • 1 ½ pounds petite fingerling potatoes. (If you cannot find petite fingerling potatoes, regular will do. Slice them in half to accommodate the cooking time.)
  • 2 slices thick cut bacon, chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tbsp olive oil
  • Coarse sea salt for garnish
  • Chopped parsley for garnish


  1. Preheat your oven to 425 degrees. 
  2. Select a baking sheet that will allow the potatoes to be spread out, not crowded, ensuring you’ll get the desired crispiness. (Tip: If you’d like less cleanup, line your baking sheet with aluminum foil.)
  3. In a large bowl, combine the potatoes, spices, and olive oil. Combine until all potatoes are equally coated then pour onto the baking sheet.  
  4. Place the chopped bacon over the potatoes with even distribution.
  5. Put the potatoes into the oven for 30 – 40 minutes, stirring once. (Tip: If you’re unsure if they’re done, after 30 minutes prick them with a fork. If the fork easily removes from the potato, you’re good to go. If it pulls a little bit on the way out, give them another 10 minutes.)
  6. Remove the potatoes from the oven, sprinkle with coarse sea salt and parsley. Serve immediately right off the baking sheet.