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!
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!
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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PinIngredients
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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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!
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!!