Roasting potatoes is a favorite comfort food of mine, bringing back memories of family gatherings and holiday meals. I vividly recall my first attempt at making crispy roast potatoes during a visit to my grandmother’s house. Her kitchen, filled with the aroma of roasting garlic and sizzling bacon, was the heart of our home. My grandmother believed in simple yet flavorful cooking, and this dish encapsulates that philosophy. The combination of crispy potatoes, savory bacon, and the subtle sweetness of honey creates a delightful balance of flavors. This recipe is perfect for a cozy dinner for two or as a crowd-pleasing side dish at larger gatherings.
One of the best aspects of this recipe is its versatility. While the basic version with garlic, bacon, and honey is already a treat, there are several variations you can try to suit different tastes or occasions. For instance, you could add a handful of grated Parmesan cheese in place of feta for a more Italian twist, or incorporate some chopped rosemary or thyme for an herby flavor. If you prefer a bit more heat, increasing the chili flakes will give the potatoes a spicy kick.
For those looking to make the dish a bit healthier, consider using turkey bacon instead of streaky bacon. The slight reduction in fat doesn’t compromise the taste but offers a lighter alternative. You could also swap the liquid honey for maple syrup, providing a different kind of sweetness that pairs wonderfully with the salty bacon and crispy potatoes.
To elevate this dish further, serve it alongside a fresh green salad or steamed vegetables. The freshness of the greens complements the richness of the potatoes, creating a well-rounded meal. This dish is also a fantastic option for brunch, paired with a sunny-side-up egg on top.
Overall, the combination of crispy roast potatoes with honey and bacon is an uncomplicated yet immensely satisfying dish. Whether you’re preparing a quick weeknight meal or impressing guests at a dinner party, this recipe is sure to become a favorite in your cooking repertoire.
Making Crisp Roast Potatoes with Honey and Bacon
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Ingredients
- 1 bulb garlic
- 4 red skin potatoes, peeled and cubed into 3/4-inch pieces
- 1 tablespoon light oil, plus extra for drizzling
- 2 tablespoons liquid honey
- Pinch of chili flakes
- Salt
- 3 slices streaky bacon, chopped
- Feta cheese, for crumbling
- Chopped parsley, for garnish
Directions
- Fill a pot with cold water and add 1 tablespoon of salt. Place the cubed potatoes in it. Bring to a boil and cook for 7-8 minutes until tender. Drain and let them steam dry for 10 minutes.
- Preheat the oven to 425°F.
- Heat an oven tray with a thin layer of oil in the oven for 10 minutes.
- Drizzle a little oil over the garlic bulb and wrap it in foil, sealing it completely.
- Spread the cooked potatoes and the wrapped garlic on the hot tray, roasting them for 30 minutes. Stir the potatoes, then roast for another 10-15 minutes until they are crisp and golden.
- While the potatoes are roasting, cook the bacon in a frying pan until it’s crisp. Add the honey and chili flakes, mixing well.
- Drizzle the honey-bacon mixture over the roasted potatoes. Squeeze a few cloves of the roasted garlic out of their skins and mix them in.
- Top with crumbled feta and chopped parsley, then serve.
Storing Suggestions:
Store any leftover roast potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for 10-15 minutes or until warmed through. Avoid microwaving to retain their crispiness.
FAQs:
Can I use a different type of potato for this recipe?
Yes, you can use other types of potatoes like Yukon Gold or Russet potatoes. However, red skin potatoes hold their shape well and have a nice texture when roasted.
What can I use instead of streaky bacon?
If you prefer, you can use pancetta, turkey bacon, or even vegetarian bacon as a substitute for streaky bacon. The cooking time may vary slightly depending on the type of bacon used.
How do I prevent the potatoes from sticking to the tray?
To prevent sticking, ensure the oven tray is preheated with oil before adding the potatoes. Additionally, tossing the potatoes in a little oil before placing them on the tray can help.
Can I make this recipe vegan?
To make this recipe vegan, omit the bacon and feta cheese. You can substitute the honey with maple syrup and add roasted chickpeas or another protein of your choice for added texture and flavor.
What other herbs can I use for garnish?
Besides parsley, you can use other fresh herbs like thyme, rosemary, or chives to garnish the potatoes. Each herb will add its unique flavor to the dish.
Is there a way to make the potatoes extra crispy?
For extra crispy potatoes, make sure they are thoroughly dried after boiling. Additionally, you can slightly crush the potatoes with a fork before roasting to increase their surface area, which helps in achieving maximum crispiness.
Crisp roast potatoes with honey and bacon
Ingredients
- 4 red skin potatoes peeled and cubed into 2cm/¾in pieces
- 1 garlic bulb
- 1 tbsp light oil plus extra for drizzling
- 3 slices streaky bacon chopped
- 2 tbsp liquid honey
- pinch of chili flakes
- salt
- feta cheese for crumbling
- parsley chopped, for garnish
Instructions
- Fill a saucepan with cold water and add 1 tbsp salt, then place the cubed potatoes in it. Bring to a boil and cook for 7-8 minutes until they are tender. Drain and let them steam dry for 10 minutes.
- Preheat the oven to 425°F.
- Heat an oven tray with a thin layer of oil in the oven for 10 minutes.
- Drizzle a little oil over the garlic bulb and wrap it in foil, sealing it completely.
- Spread the cooked potatoes and the wrapped garlic on the hot tray, roasting them for 30 minutes. Stir the potatoes, then roast for another 10-15 minutes until they are crisp and golden.
- While the potatoes are roasting, cook the bacon in a frying pan until it's crisp. Add the honey and chili flakes, mixing well.
- Drizzle the honey-bacon mixture over the roasted potatoes. Squeeze a few cloves of the roasted garlic out of their skins and mix them in.
- Top with crumbled feta and chopped parsley, then serve.
