Bacon Roasted Potatoes Recipe
I came up with this simple but delicious roasted potatoes recipe a while back and it has entered regular rotation in our family meals. I think the combination of the rosemary augmented by the smoky bacon on top really makes the potatoes shine. The fat from the bacon slowly renders as it roasts, dripping down on the taters and gives them an additional kick of savory flavor. And whoever gets the bacon at the end is one lucky person!
One important tip: these are taken from the level of great to the level of “Holy Moly!” with one addition! I like to serve these with homemade aïoli, a garlic mayonnaise made often in French & Italian Mediterranean cuisine. Putting a few dollops of garlicky aïoli on each bite of roasted potato is divine!
This is a grilling website, so I apologize that these aren't really grilled potatoes but they do make a wonderful side for many grilled meats. Additionally, I have done similar recipes on the grill but in that case I use a cast iron skillet to hold the potatoes and bacon. It turns out really well that way as well but you need to be careful to keep it off direct heat that can burn the bottoms of the potatoes too quickly. I like to use indirect heat and try to manage the temperature in the grill so that it is a good ambient roasting temperature, about 375 - 400 degrees.
What you need for this roasted potatoes recipe:
- Red or yellow potatoes, cut into medium to large chunks, skin left on
- Extra virgin olive oil
- A few sprigs of rosemary, leaves torn off the stem
- Sea salt & freshly ground black pepper
- 3-4 slices of good hardwood smoked bacon
How to cook the potatoes:
- Preheat oven to about 375 - 400 degrees. I think I’ve done both and they both work well. If it gets much hotter than this range the bacon and bottoms of the potatoes may start to burn before they are fully done in the middle.
- Put your potato chunks in a glass, ceramic or cast iron roasting pan or casserole dish. Drizzle them with olive oil and toss. You only need enough oil to coat them lightly, the bacon fat will render and add additional oil to the potatoes as they cook.
- Sprinkle over the rosemary leaves and toss further to distribute.
- Season the potatoes generously with salt and black pepper.
- Finally, lay the slices of bacon over the top to almost completely cover the potatoes. You can add additional bacon if you want, but the more you add the more bacon fat will render and your potatoes might be kinda swimming in bacon fat by the time they are done, not that that is necessarily bad!
- Cover the pan with aluminum foil and put in the oven. The roasting time varies depending on your oven and the amount and size of your potatoes but generally will be around 30 minutes, give or take. Start checking them after about 20 minutes and use a spatula to scoop them up and toss them a bit. You can do this again, periodically or as needed.
- When the bacon and potatoes start to take on a nice caramelized golden brown color, start testing them for doneness. The degree of doneness is up to you but you should be able to pierce a piece easily with a fork, but they should not be completely mush.
- Towards the end of cooking, if they are getting tender but not yet dark enough in color for your liking, you can take off the foil covering for a few minutes at the end.
That’s it for this roasted potatoes recipe! Easy right? This makes a great side for any number of different main dishes, steak, roast chicken, grilled lamb chops, you name it. And as I mentioned above, these are particularly good with a slathering of aïoli (garlic mayonnaise).
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