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Life-Changing Super Crispy Roasted Potatoes.

0 · Nov 2, 2018 · 2 Comments

a foil-lined sheet pan with life-changing super crispy roasted potatoes scattered on it

I hope…I really hope…that you are already a fan of making bacon in the oven. It’s the best…no messy grease spatters on the stovetop, you can cook a bunch at once (because more bacon = more better), and now…you can also make these life-changing super crispy roasted potatoes on your lovely foil-lined pan of bacon grease before you wrap that baby up and throw it away! You might think “life-changing” is an exaggeration…but I guess you’ve never had potatoes roasted in bacon fat.

My mom recently started doing this and texted me the most jealousy-inducing picture of the potatoes. And while I have many times painstakingly poured off my bacon grease to save it in the fridge (most likely to throw it away later, sadly enough), I had never thought of using it while it was right there on the pan! Which is tragic.

So, while your bacon is cooking, chop up a pile of potatoes. If you want them to get super crispy, you can’t crowd the pan. I used 6 medium-sized Yukon gold potatoes for this batch, but any potatoes will do. When the bacon is cooked, take out the pan and bump up the oven temperature to 425. Once you’ve taken the bacon off of the pan, add the potatoes and stir them around to coat them with bacon grease. Sprinkle generously with kosher salt, and pop them in the oven!! Easiest prep ever!

a close-up look at life-changing super crispy roasted potatoes

I like to give them a stir partway through the roasting time so they can get evenly crispy. Taste them and add an extra sprinkle of salt at the end if they need it!

a plate with life-changing super crispy roasted potatoes, a fried egg, and bacon

And then you’ve got your bacon…and your super crispy roasted potatoes…and all you need is a nice fried egg! This makes such a great brunch, lunch, breakfast for dinner, or regular-dinner side dish! If, say, I made bacon for breakfast and want these potatoes at dinner, I’m not opposed to leaving my pan and greasy foil out on the stove top until I’m ready to roast the potatoes (don’t people leave bacon grease out? That’s a thing, right?!)…just pop the pan in the oven while it preheats to liquify the bacon fat. Whatever you do, please try these potatoes as soon as possible!

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a foil-lined sheet pan with life-changing super crispy roasted potatoes scattered on it

Super Crispy Roasted Potatoes

  • Author: Bet
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Side Dishes
  • Method: Roasting
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Ingredients

several tablespoons of bacon grease (preferably still conveniently on your foil-lined sheet pan from cooking a package of bacon in the oven)

1.5-2 lbs Yukon gold potatoes (about 6 medium, or any other potatoes you like!), cut into 1/2″ cubes

kosher salt to taste

pepper (optional)


Instructions

Preheat oven to 425. Toss the cubed potatoes in the bacon grease on a sheet pan lined with foil (if you’ve just cooked the bacon, you already have this set up! So easy!). Sprinkle them with salt (and pepper, if you like), then stir and give them another sprinkling so they’re generously seasoned. Roast for 25 minutes, then stir and roast for about 10 minutes more, until they are as browned and crispy as you like! Taste and add more salt if needed.


Notes

If your bacon cooked out a ton of fat, you may want to remove some of the grease from the foil and either discard it or save it for another use before roasting the potatoes. That said, a generous amount of bacon fat helps these get gorgeously crisp!

Keywords: super crispy roasted potatoes, how to roast potatoes in bacon fat

 

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Reader Interactions

Comments

  1. Jenny Kunz says

    November 13, 2018 at 3:32 am

    Hmm, mine didn’t get crispy. Did you leave the skins on? I peeled mine. Maybe I had too much potato on the pan and they steamed each other. I only did 4-5 Yukon potatoes, but they were bigger. I want to give this recipe another go, but thought I’d see if you have any more insight. Brilliant idea though. Thanks!

    Reply
    • Bet says

      November 13, 2018 at 3:57 am

      ooh, sad, Jenny! Hmm, the first time I made this I did potatoes and an onion and I had the same issue, I think from overcrowding and the moisture from the onion. Since then, I have had crispy results skipping the onion and using fewer potatoes than I want to, ha! I left the peel on mine but I don’t think that would make a big difference. Yukon Golds can vary so much in size, too! Let me know if you’re successful with a smaller batch!!

      Reply

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About Me

Hey, I’m Bet! I love food and welcoming family and friends to the table with it. This is where I share what we’re eating – mostly “real”, family-friendly, doable dinners, plus breakfast foods, snacks, and of course, my favorite homemade sweet treats. I love to meal plan, hoard freezer meals, and include my girls in the cooking process as much as I can (while still preserving a little sanity). Thanks for visiting – I hope you find some new favorite recipes here!

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