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Honey Bacon Roasted Potatoes

Honey bacon roasted potatoes with crispy roasted potato halves glazed in honey and smoky bacon crumbles throughout. Roasted at 425°F until deeply golden and sticky at the edges, then finished with fresh thyme.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Honey bacon roasted potatoes
  • 2 lb baby potatoes Halved baby potatoes for crispy, caramelized cut sides.
  • 6 strips thick-cut bacon Chopped; look for smoky bacon crumbles throughout.
  • 3 tbsp honey Drizzle after the first roast for a sticky glaze.
  • 2 tbsp olive oil Helps seasonings cling and supports browning.
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.25 salt and black pepper to taste Season to preference; use both salt and black pepper.
  • 1 fresh thyme for garnish Added at the end for a fresh herbal finish.

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat oven to 425°F and line a large sheet pan with foil.
  2. Toss halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and black pepper, then spread in a single layer on the sheet pan so cut sides can brown.
  3. Scatter chopped thick-cut bacon pieces over the potatoes, distributing them so bacon cooks against the hot surface.
  4. Roast for 25 minutes at 425°F until the bottoms start to brown and the edges look dry and more set.
  5. Drizzle honey over everything and toss gently, then return to the oven for 8–10 more minutes until potatoes are crispy, deeply golden, and the honey looks glossy and sticky while bacon is cooked through.
Finish and serve
  1. Garnish with fresh thyme and serve immediately for the crispiest honey-bacon edges.

Notes

For the most caramelized edges, keep the potatoes in a single layer and avoid moving them during the first 25 minutes. Store leftovers in the fridge up to 3 days; reheat on a sheet pan in a 425°F oven until hot and re-crisped. Freezing is not recommended because the honey glaze can lose its texture. For a lower-sodium swap, choose nitrate-free bacon and season lightly, then adjust with extra black pepper after roasting.