Description
Crispy roasted Yukon Gold potatoes coated in a savory honey and beef bacon glaze.
Ingredients
Scale
- 2 pounds of Yukon Gold potatoes, peeled and cubed
- 1/2 cup of beef bacon, chopped
- 1/4 cup of honey
- 2 tablespoons of olive oil
- 1 teaspoon of garlic powder
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Bring salted water to a boil and add the cubed potatoes. Parboil for about 8 minutes; they should be slightly tender but firm. Drain well and let them sit to steam dry for a couple of minutes.
- Combine the chopped beef bacon, honey, olive oil, garlic powder, salt, and pepper in a large bowl. Add the parboiled potatoes to the bowl and toss until evenly coated.
- Spread the potatoes and beef bacon mixture onto a baking sheet lined with parchment paper in a single layer.
- Roast in the preheated oven for 20-25 minutes, turning occasionally, until the potatoes are golden brown and crispy.
- Remove from the oven, garnish with fresh parsley, and serve immediately.
Notes
For best results, allow the potatoes to steam dry after parboiling to achieve optimal crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg
Keywords: roasted potatoes, side dish, honey glaze, beef bacon, crunchy potatoes