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 for just about any meal.
Servings: 6
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.
Recipe Tips
Serve these potatoes hot out of the oven, sprinkled with coarse sea salt and a fresh herb garnish such as parsley or basil.