If you have been searching for a comforting dish that is both hearty and bursting with flavor, look no further than this Roasted Red Potatoes with Bacon and Onion Recipe. Combining crispy bacon, tender red potatoes, and sweet caramelized onions, this recipe transforms simple ingredients into a sensational side or main that feels like a warm hug on a plate. It’s easy to prepare, invites customization, and will have everyone asking for seconds with its irresistible aroma and perfectly balanced textures.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a vital role in building layers of rich flavor and pleasing textures. From the smokiness of the bacon to the earthy thyme and the natural sweetness of onions and garlic, every component is carefully chosen for maximum deliciousness.
- Bacon (6 slices): Provides smoky, crispy bits that elevate the dish with irresistible savory notes.
- Small red potatoes (1½ pounds): These hold their shape well while roasting and develop a tender interior with a crispy outer skin.
- Garlic, 1 medium head: Roasting whole cloves enhances their sweetness and softens their pungency, infusing the dish with warm depth.
- Yellow onion, 1 medium: Cuts into wedges and caramelizes beautifully, adding subtle sweetness and complexity.
- Kosher salt: Essential for seasoning and bringing out the natural flavors of every ingredient.
- Freshly ground black pepper: Adds just the right amount of heat and earthiness.
- Dried thyme (1½ teaspoons): Offers an herbal aroma that perfectly complements the bacon and potatoes.
How to Make Roasted Red Potatoes with Bacon and Onion Recipe
Step 1: Crisping the Bacon
Start by adjusting your oven rack to the lower-middle position and preheating the oven to 450°F. Lay the bacon slices on a large, rimmed baking sheet and bake them for about 10 minutes until they’re beautifully browned and crisp. Once done, remove the bacon and crumble or chop it into bite-sized pieces. Don’t toss out the flavorful bacon fat left behind—leave 2 tablespoons on the baking sheet to coat the veggies later, as it adds a wonderful depth of flavor you absolutely don’t want to miss.
Step 2: Lowering the Oven Temperature
Turn the oven down to 400°F to prepare for roasting your potatoes and vegetables more gently. This step ensures they cook through evenly without burning, allowing the natural sugars in the onions and garlic to caramelize perfectly.
Step 3: Preparing the Vegetables
Now it’s time to combine the star players—halve the red potatoes, separate but keep the garlic cloves unpeeled, and cut the onion into 1-inch wedges, slicing through the root end to keep them intact. Toss everything in the warm bacon fat to coat evenly. Then sprinkle with dried thyme, a generous pinch of kosher salt, and freshly ground black pepper. For the best roast, arrange the potatoes cut-side-down spaced apart from each other and the other veggies so air can circulate and create crisp, golden edges.
Step 4: Roasting to Perfection
Pop the tray into the oven and roast for about an hour, shaking the pan every 15 minutes to promote even browning and prevent sticking. The potatoes become tender with crisp edges, the onions transform into sweet golden wedges, and the garlic softens into a creamy, mellow delight perfect for squeezing out of their skins.
Step 5: Final Seasoning
Give your roasted vegetables a taste test once they’re done. This is the moment to adjust salt and pepper to your liking so every bite shines with just the right balance of seasoning.
Step 6: Adding the Bacon
Sprinkle the reserved crumbled bacon back over the roasted mixture. This final touch introduces a crunchy, smoky contrast that brings the entire dish together with an irresistible finish.
Step 7: Ready to Serve
This Roasted Red Potatoes with Bacon and Onion Recipe is wonderful served hot right out of the oven, but it’s also tasty at room temperature, making it perfect for parties or make-ahead meals. Enjoy every bite of this vibrant, flavorful dish!
How to Serve Roasted Red Potatoes with Bacon and Onion Recipe
Garnishes
To elevate the presentation and add an extra layer of freshness, try garnishing with chopped fresh parsley or chives. A light sprinkle of grated Parmesan also pairs beautifully, injecting a subtle nutty complexity. For a touch of brightness, a squeeze of freshly squeezed lemon juice right before serving can cut through the richness.
Side Dishes
This dish holds its own wonderfully but pairs best with simple proteins like roasted chicken, grilled steak, or even a fluffy scrambled egg for brunch. Crisp green salads or steamed green beans add a contrasting texture and keep the meal balanced and satisfying.
Creative Ways to Present
For a crowd, serve the roasted potatoes family-style in a large rustic bowl to invite everyone to dig in. Alternatively, spoon this mixture into warm tortillas with a dollop of sour cream and fresh cilantro for a casual taco twist. You can even toss it with a handful of baby spinach just before serving to add a pop of color and a nutritional boost.
Make Ahead and Storage
Storing Leftovers
Place any leftover Roasted Red Potatoes with Bacon and Onion Recipe in an airtight container and refrigerate for up to 4 days. The flavors tend to deepen overnight, so leftovers are often even better the next day!
Freezing
While roasting fresh is always best, you can freeze leftovers if needed. Spread the cooled potatoes and veggies on a baking sheet to flash freeze, then transfer to a freezer-safe bag. Use within 2 months for optimal taste and texture. Keep in mind that the texture of potatoes may soften slightly upon thawing.
Reheating
Reheat leftovers in a preheated 375°F oven to maintain crispiness, usually taking about 15-20 minutes. Microwave reheating is quicker but can lead to soggier textures. Try adding a drizzle of olive oil before reheating to help restore some of the original crisp.
FAQs
Can I use other types of potatoes in the Roasted Red Potatoes with Bacon and Onion Recipe?
Absolutely! While red potatoes hold their shape beautifully, Yukon Gold potatoes work wonderfully too. Avoid starchy varieties like Russets if you want to keep firm, crispy edges.
Is it necessary to keep the garlic cloves unpeeled?
Keeping the garlic cloves unpeeled during roasting mellows their flavor and protects them from burning. After cooking, you can easily squeeze the softened garlic out of its skin for a sweet, creamy addition to the dish.
Can I prepare this dish without bacon?
Yes, you can omit the bacon for a vegetarian-friendly version. To keep that savory touch, consider adding smoked paprika or a drizzle of smoked olive oil as a substitute to replicate the smoky flavors.
How do I know when the potatoes are perfectly roasted?
The potatoes should be tender enough to pierce easily with a fork but still hold their shape. Edges should be golden to slightly caramelized, creating a wonderful texture contrast.
Can I add fresh herbs instead of dried thyme?
Fresh thyme or rosemary can be tossed with the vegetables before roasting for an even brighter herbal aroma. Add fresh herbs towards the end of cooking or after roasting to preserve their essence.
Final Thoughts
This Roasted Red Potatoes with Bacon and Onion Recipe is a shining example of how humble ingredients come together to create something truly special. Whether you’re cooking for family, friends, or a cozy night in, this dish is sure to become a beloved classic in your kitchen. Give it a try—you’ll be hooked from that first crispy, flavorful bite!
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Roasted Red Potatoes with Bacon and Onion Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 to 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
A flavorful side dish of roasted red potatoes combined with crispy bacon, caramelized onions, and aromatic garlic, seasoned with dried thyme and black pepper. Perfect for serving warm or at room temperature, this recipe delivers a comforting, savory complement to any meal.
Ingredients
Meat
- 6 slices bacon
Vegetables
- 1½ pounds small red potatoes like Red Bliss, halved
- 1 medium head garlic, cloves separated but unpeeled
- 1 medium yellow onion, peeled and cut into 1-inch wedges through root end
Seasonings
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1½ teaspoons dried thyme
Instructions
- Preheat and Cook Bacon: Adjust an oven rack to the lower-middle position and preheat the oven to 450°F. Place the bacon slices on a large, rimmed baking sheet and bake until browned and crispy, about 10 minutes. Remove the bacon from the oven, crumble or cut it into pieces, and set aside. Remove all but 2 tablespoons of the bacon fat from the pan.
- Reduce Oven Temperature: Lower the oven temperature to 400°F to prepare for roasting the vegetables.
- Prepare Vegetables: Toss the halved potatoes, separated garlic cloves (unpeeled), and onion wedges on the baking sheet with the reserved 2 tablespoons of bacon fat. Sprinkle the mixture with dried thyme and season liberally with kosher salt and freshly ground black pepper. Arrange the potato halves cut-side down and spread the vegetables evenly to avoid crowding.
- Roast Vegetables: Roast the potatoes, garlic, and onions in the oven, shaking the pan gently every 15 minutes to ensure even cooking and caramelization. Continue roasting until the vegetables are tender and nicely browned, approximately 45-50 minutes.
- Season and Taste: Remove the vegetables from the oven and taste them. Adjust the seasoning with additional salt and freshly ground black pepper if needed.
- Garnish with Bacon: Sprinkle the crumbled bacon over the roasted vegetables for added texture and smoky flavor.
- Serve: This dish can be enjoyed hot straight from the oven or served at room temperature as a delicious side dish.
Notes
- Keep the garlic cloves unpeeled to roast them gently and avoid burning; the skin softens during cooking and imparts a mild garlic flavor.
- Shaking the pan every 15 minutes helps to achieve even roasting and prevents the vegetables from sticking or burning.
- Cutting potatoes cut-side down gives a nice caramelized surface and enhances texture and flavor.
- Using bacon fat adds depth and richness to the vegetables; make sure to reserve 2 tablespoons before discarding the rest of the fat.
- Adjust seasoning at the end since the bacon adds saltiness to the dish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
