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
- Preheat your oven to 425 degrees.
- 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.)
- In a large bowl, combine the potatoes, spices, and olive oil. Combine until all potatoes are equally coated then pour onto the baking sheet.
- Place the chopped bacon over the potatoes with even distribution.
- 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.)
- Remove the potatoes from the oven, sprinkle with coarse sea salt and parsley. Serve immediately right off the baking sheet.