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Crisp Oven Roasted Potatoes With Bacon and Cheese

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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

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.

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.

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

Crisp Oven Roasted Potatoes With Bacon and Cheese

5 from 1 vote
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $6-$8
Servings: 4 -6 servings

Ingredients

  • 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

  1. Preheat oven to 425°F with rack in lowest position.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove baked potatoes from the oven, sprinkle with chopped parsley and serve right away.

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • 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

  • 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

  • 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

  • Inna
    June 17, 2013

    Yummyyy!!! Natasha you have the best recepies ever!!! I love all of your food!! The best :)))))))) Reply

    • Natasha
      natashaskitchen
      June 17, 2013

      Aww thanks Inna 🙂 Reply

  • alison
    April 24, 2013

    Thanks for the recipe. Your recipe calls for grated parmasan cheese, but on pictures I see shredded cheese? Can I use grated instead that I buy at the store? Reply

    • Natasha
      natashaskitchen
      April 24, 2013

      I used shredded Parmesan cheese from Costco. Original recipe calls for grated Parmigiano-Reggiano, you should be able to use grated Parmesan also, but I haven’t tried with grated Parmesan. I will change the recipe to shredded Parmesan since that’s what was used when I made them.  Reply

  • Luba
    January 25, 2013

    Making these tonight! What rack in the oven do you put the potatoes on? In the middle, or higher up? Reply

    • Natasha
      natashaskitchen
      January 25, 2013

      Middle rack 🙂 Reply

  • inessa
    January 2, 2013

    quit your job,start doing wedding arrangemnets,your pictures so beautiful,you really have a good taste. Reply

    • Natasha
      natashaskitchen
      January 2, 2013

      lol. I think brides would drive me crazy. :-O Reply

  • irina
    November 12, 2012

    simple and great dish just made it 🙂 Reply

    • Natasha
      natashaskitchen
      November 12, 2012

      Glad you liked it. Thanks Irina! 😉 Reply

  • Lina
    November 7, 2012

    Hi Natasha,
    Do you think it’s fine to prepare just the potatoes (only instruction number one) ahead of time and then place them in oven? Reply

    • Natasha
      natashaskitchen
      November 7, 2012

      I don’t see why not! It should still work fine 🙂 It actually seems like a good time-saving idea. Reply

  • Kristy
    October 15, 2012

    Looks very yummy! Could I use regular white Idaho potatoes for this recipe? Reply

    • Natasha
      natashaskitchen
      October 15, 2012

      The color won’t be as nice and we prefer the texture of yukons. I”m not sure if the cooking time is slightly different. Technically yes it would work with different potatoes 🙂 Reply

      • Lana
        March 13, 2013

        I made this today, but I only had russet potatoes I didn’t like how hard and black the skin looked….I couldn’t eat the skin so i had to peel it off…. I think having the right potatoes for this dish would make all the difference! I am getting Yukon potatoes tomorrow and making this right couse bacon and potatoes are delicious!! Reply

        • Natasha
          natashaskitchen
          March 13, 2013

          I guess it’s good to know that russet does not work well for this dish. I haven’t tested russet, but thanks to you, I won’t have to 🙂 I hope you love this recipe with the yukon; we sure do! 🙂 Reply

  • Ilona
    October 12, 2012

    I made this a couple of weeks ago and it was very delicious. You are right, this needs to be served right away. I made it for a party at park so i covered it to keep it warm and after awhile the potatoes softened and lost their crunch. It was still good but much better when served right away. Reply

    • Natasha
      natashaskitchen
      October 12, 2012

      Some food are just best served fresh, so we have to play by their rules :). Reply

  • Sveta
    October 9, 2012

    Oh Yummmm!!! This one is a keeper!!! Reply

    • Natasha
      natashaskitchen
      October 9, 2012

      I know, right? Glad you liked it. 🙂 Reply

  • Susan
    October 7, 2012

    I made this tonight and it was excellent! Highly recommend. Reply

    • Natasha
      natashaskitchen
      October 7, 2012

      Thank you Susan 🙂 So glad you enjoyed the recipe! Reply

  • Alla
    October 4, 2012

    Natasha! You were right these were pretty amazing 🙂 I was making fish as a side for which I needed to chop up some chives&parsley and mix the herbs with a little lemon zest… I had some of that mixture leftover which is what i ended up putting on the potatoes after they were done as the herbs and although not planned, the lemon zest added a wondeful addition to the potatoes. It was a winner! 🙂 Reply

    • Natasha
      natashaskitchen
      October 4, 2012

      I bet it smelled really good and tasted even better 🙂 Reply

  • Anna
    October 1, 2012

    These were awesome, we made them on Saturday so easy and über delicious! Reply

  • irina
    September 29, 2012

    thanks for the recipe i made them and they were delicious Reply

    • Natasha
      natashaskitchen
      September 29, 2012

      You are welcome Irina 🙂 Reply

  • Stephanie @ LoveLaughterLight
    September 29, 2012

    The pic of the bacon cooking brings a tear to my eye…and a rumble in my tummy. I *LOVE* bacon!!!!!!!!!!!!!!!!!!!!!!

    These taters look amazing! Reply

    • Natasha
      natashaskitchen
      September 29, 2012

      :D, I love very crisp bacon, it definitely makes my tummy rumble 🙂 Reply

  • September 29, 2012

    Love this dish……looks so good. I love ‘barabola’ cooked any way. Thanks for sharing one of your recipes and pics again.
    Iryna. Reply

    • Natasha
      natashaskitchen
      September 29, 2012

      🙂 Thank you Iryna 🙂 Reply

  • September 27, 2012

    mmmmm… love it 🙂
    Simple and delish!!! Reply

  • September 27, 2012

    These look delicious. I just came back from picking up my farm share basket and it is filled with golden potatoes. We happen to have some bacon in the fridge. It must be Karma. We are having these potatoes for dinner tonight! Reply

    • Natasha
      natashaskitchen
      September 27, 2012

      I would love to have your feedback after you will make them 🙂 Reply

  • Diana
    September 27, 2012

    What temp do you bake it at first before you lower the temp to 375? Reply

    • Natasha
      natashaskitchen
      September 27, 2012

      First set the oven to 425F Reply

  • Moms Purse
    September 26, 2012

    All my favorite thins in one plate but my pants size doesn’t like them 🙂 lol Reply

  • Alla
    September 26, 2012

    LOve potato recipes which don’t need to be peeled 🙂 Peeling potatoes is against my religion 🙂 lol Reply

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