Oven-roasted potatoes with bacon and cheese in a plate

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You might recognize these oven roasted potatoes from my recent post on Instagram. I was totally doting on these and my hunky husband. You know whats amazing about them (the potatoes I mean)?

These oven roasted potatoes stay crisp even when you reheat them in the microwave (I don’t exactly have a skillet to saute at work). And the bacon is crisp. Yes they have bacon. Let me repeat: BACON! The inspiration for these potatoes came from foodgawker. We figured if it had over 80,000 likes; it would be worth a try. Oh boy.

Ingredients for Roasted Potatoes:

3 lb medium Yukon Gold Potatoes
1 Tbsp salt + 1/2 tsp
6 oz bacon (around 6 strips)
2 Tbsp olive oil
1/4 tsp black pepper
1/2 cup Parmesan cheese shredded
2 garlic cloves, finely chopped
1/4 cup chopped parsley

Ingredients for oven-roasted potatoes with bacon and cheese on the table

How to make Roasted Potatoes:

(Preheat oven to 425°F with rack in lowest position)

1. Wash and cut potatoes in quarters. Cover with cold water and bring them to a boil. Next, add 1 Tbsp of salt and cook for 12-15 min until potatoes can be pierced smoothly with a knife. Don’t overcook; they should not crumble. Drain and set aside.

Diced potatoes in a pot with water

2. While potatoes are cooking, cut 6 strips of bacon in half lengthwise, than cut crosswise into 1/2 inch pieces. Cook bacon over medium heat, until cooked through but not crispy. Drain on paper towels, saving bacon fat for later.

Crisp Oven Roasted Potatoes

3. Brush bottom of a baking pan with oil and half of reserved bacon fat. Place potatoes cut side down in the baking pan. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Bake until bottom of potatoes turns golden orange, 35-40 minutes.

Crisp Oven Roasted Potatoes-1

4. Reduce temperature to 375°F. Remove potatoes from the oven and flip them over. Sprinkle with 1/2 cup Parmesan cheese, bacon, chopped garlic, and drizzle with rest of the bacon fat. Place potatoes back in the oven and bake until cheese melts, approximately 15 min.

Crisp Oven Roasted Potatoes-2

5. Take out potatoes from the oven, and serve right away, sprinkling potatoes with chopped parsley.

A close up of oven-roasted potatoes with bacon and cheese

Potatoes aren’t usually something I crave but these were just crisp and perfect. Did I mention they have bacon?

Natasha's Kitchen Cookbook

Crisp Oven Roasted Potatoes With Bacon and Cheese

5 from 8 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes

Ingredients 

Servings: 4 -6 servings
  • 3 lb medium Yukon Gold Potatoes
  • 1 Tbsp salt + 1/2 tsp
  • 6 oz bacon, around 6 strips
  • 2 Tbsp olive oil
  • 1/4 tsp black pepper
  • 1/2 cup Parmesan cheese shredded
  • 2 garlic cloves, finely chopped
  • 1/4 cup chopped parsley

Instructions

  • Preheat oven to 425°F with rack in lowest position.
  • Cut washed potatoes in quarters, cover with cold water in the pot and bring to a boil. Add 1 Tbsp of salt and boil for 12-15 minutes until tender. Don't overcook, drain and sat aside.
  • While potatoes are cooking, cut 6 strips of bacon in half lengthwise, than crosswise into 1/2" pieces. Cook them over medium heat, until cooked but not crispy. Drain on paper towels and save bacon fat for later.
  • Place potatoes cut side down in the baking dish, coated with reserved bacon fat. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Bake at 425˚F until golden orange on the bottom, 35-40 minutes.
  • Reduce temperature to 375˚F, remove potatoes from the oven and flip them over. Sprinkle with 1/2 cup Parmesan cheese, bacon, chopped garlic and drizzle with rest of the bacon fat. Bake for additional 15 minutes, or until cheese melts.
  • Remove baked potatoes from the oven, sprinkle with chopped parsley and serve right away.
Course: Side Dish
Cuisine: American
Keyword: Oven Roasted Potatoes With Bacon and Cheese
Skill Level: Easy/Medium
Cost to Make: $

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Leigh Mack-Jugan
    June 6, 2023

    You did not say what to do with the olive oil – it is in the ingrediants but not in the recipe??

    Reply

    • Natasha's Kitchen
      June 6, 2023

      Hi Leigh, it’s added in step 3: Brush bottom of a baking pan with oil . I hope that helps.

      Reply

  • Marie
    March 27, 2023

    I found this recipe last minute and am glad I did. I cut some fresh chives from my garden, and our supper was done in no time. Plan to fix it again with some parmesan cheese. Thanks, 🙂

    Reply

    • Natasha's Kitchen
      March 27, 2023

      I’m so glad that you found this recipe too and happy to hear that you liked it!

      Reply

  • Marge and Gary
    December 10, 2020

    You are a great cook. Keep on with the good recipes. Canada Luvs you to

    Reply

    • Natasha's Kitchen
      December 11, 2020

      Hello there, I hope you’re doing great there in Canada. Thank you so much for your nice words, I will always do my best!

      Reply

  • anya
    September 1, 2016

    i made it today for lunch, it was very simple to make and it was delicious !
    p.s. since my crumbled bacon didn’t produce much fat , I added sesame oil to potatoes instead, so it had a little hint of sesame oil. by otherwise its very good recipe and I am going to make it more ! 5 stars !

    Reply

    • Natasha
      natashaskitchen
      September 1, 2016

      Anya, thank you for the nice review 😀 Glad you liked it.

      Reply

  • Malou
    September 14, 2015

    i tried this tonight….oh it’s so delicious! I paired it with my Bacon Wrapped Meatloaf. I added slivers of sweet ham since i have 3 slices sitting in my fridge. Next time, i will try the roast potato wedges. Thank you for sharing with us your recipes. God Bless always.

    Reply

    • Natasha
      natashaskitchen
      September 15, 2015

      Malou, thank you for such a wonderful comment, you making me drool :D. Blessings to you and your family as well.

      Reply

  • Lyudmyla
    March 1, 2015

    Вкусно! Спасибо!!!

    Reply

    • Natasha
      natashaskitchen
      March 1, 2015

      I’m so glad you liked them! 🙂

      Reply

  • Ana S.
    November 14, 2014

    I’m afraid mine came out too crispy. Almost hard:/ i followed directions step by step

    Reply

    • Natasha
      natashaskitchen
      November 14, 2014

      Oh man, bummer!! Lets see if we can figure out what happened; they should still be soft on the inside. Did you make sure to reduce the temp to 375˚F at step 4? Also, did you bake in the center of the oven and cut the potatoes about the same size?

      Reply

      • Ana S.
        November 15, 2014

        I did do all that. I may have cut them a bit too small though. Which I’m guessing could’ve caused them to be hard?

        Reply

        • Natasha
          natashaskitchen
          November 15, 2014

          Probably if that was the case. Bummer though; they really are very very tasty when they aren’t hard. 🙁 I hope you give them another try! 🙂 Thanks for reporting back and have a great weekend!

          Reply

  • Alla
    April 17, 2014

    Oh these turned out soooo delicious!!
    I made them for dinner today, but instead of bacon I just used kolbasa(cuz I didn’t have any bacon at the time)lol..and they were just yummy!!

    Reply

    • Natasha
      natashaskitchen
      April 17, 2014

      Oooh I love that you instantly made them into a Russian/Ukrainian dish by adding kolbasa. lol. 😉

      Reply

  • Mila Furman
    February 4, 2014

    Natasha…seriously these look freaking amazing! I make bacon green beans for dinner but these look divine!

    Reply

    • Natasha
      natashaskitchen
      February 4, 2014

      Woah bacon green beans sound amazing too! Love me some bacon (and the green beans are great too ;)).

      Reply

  • Anna :)
    December 9, 2013

    I accidently peeled the potatoes..(habit ;))
    Will the results be just as delicious? 🙂

    Reply

    • Natasha
      natashaskitchen
      December 9, 2013

      They still would taste great :).

      Reply

  • Nadya
    November 29, 2013

    Hi Natasha, do I have to use the Yukon gold potatoes?

    Reply

    • Natasha
      natashaskitchen
      November 29, 2013

      They are the best for the texture :),highly recommended for the best results.

      Reply

  • Maggie @Maggiecooks
    October 1, 2013

    I love roasted potatoes, bacon and of course cheese!
    I’m sure it is delicious. Need to try this soon! 🙂

    Reply

    • Natasha
      natashaskitchen
      October 1, 2013

      This is definitely the best of both worlds. I hope you love them!! 🙂

      Reply

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