Growing up, potatoes were a staple in our house. I can remember a giant 10-pound bag of Russet potatoes always in our pantry right next to the 10-pound bag of yellow onions. The potatoes were served up in various styles – mashed, baked, or pan-fried with butter and onions. The pan-fried version I could get behind if my Dad made them extremely crispy (basically burned). The other styles were a total no-go for me. My parents, to this day, laugh about how much I didn’t like potatoes as a kid.
As an adult, potatoes are still not really my thing; however, bacon is my thing (very much my thing). Bacon-roasted Fingerling Potatoes are salty, crispy on the outside, and creamy on the inside making them the perfect side dish for just about any meal.
It’s a pretty rare occasion that I crave potatoes, but when I do it’s hands-down these Bacon-roasted Fingerling Potatoes. They’re so easy to make – you literally mix everything in a bowl then put it in the oven – look beautiful for serving purposes, and can be doubled or tripled if you’re making them for a crowd.
Coming from a non-potato lover, I’m telling you these are GOOD.
Bacon-Roasted Fingerling Potatoes
Ingredients
- 1.5 Pounds Petite Fingerling Potatoes If you cannot find petite fingerling potatoes, regular will work great, too. Slice them in half lengthwise to accommodate the cooking time.
- 2 Slices Thick Cut Bacon, chopped If you are not using thick-cut bacon, increase to three slices.
- 1/2 Tsp Garlic Powder
- 1/4 Tsp Onion Powder
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
- 1 Tbsp Olive Oil
- 1 Tbsp Fresh Herbs (for a garnish at the end) Recommended: Parsley or Basil
- Coarse Sea Salt (for a garnish at the end)
Instructions
- 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.
- Chop your bacon into 1/2 - 3/4 inch pieces.
- In a large mixing bowl, combine the potatoes, garlic powder, onion powder, salt, black pepper, and olive oil. Combine until all potatoes are equally coated.
- Pour the potatoes onto your baking sheet.
- Place the chopped bacon over the potatoes with even distribution.
- Place the baking sheet with potatoes and bacon into the preheated oven for 15 minutes. Stir the mixture and return to the oven for another 15 minutes.
- After the 15 minutes have passed, insert a fork into the potatoes. If the potato easily releases from the fork, they're fully cooked and can be removed. If the potato hangs on the fork a bit, stir the potatoes one more time and return to the oven for another 10 minutes.
- Once fully cooked, remove from the oven and serve immediately.
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