Ah, a Crispy Potato and Bacon Sheet Pan—super easy, all-in-one, and perfect for a weeknight dinner or breakfast-for-dinner. Here’s a full recipe with tips for maximum crispiness:
Ingredients (Serves 4)
- 800 g (1.75 lb) potatoes, diced into 1–2 cm cubes
- 200 g (7 oz) bacon, chopped
- 1 medium onion, diced (optional)
- 2–3 cloves garlic, minced
- 2–3 tbsp olive oil
- 1 tsp smoked paprika (optional)
- ½ tsp black pepper
- ½ tsp salt (adjust depending on bacon saltiness)
- Fresh parsley or chives for garnish
Instructions
- Preheat oven:
- Preheat to 220°C (425°F). Line a large baking sheet with parchment paper or foil.
- Prepare potatoes:
- Dice potatoes evenly for uniform cooking.
- Toss with olive oil, paprika, salt, and pepper.
- Assemble sheet pan:
- Spread potatoes in a single layer on the sheet pan.
- Scatter bacon pieces, onions, and garlic over the top.
- Bake:
- Bake 25–30 minutes, stirring once halfway through for even browning.
- Bake an additional 5–10 minutes until potatoes are golden and crispy and bacon is cooked through.
- Serve:
- Sprinkle with fresh parsley or chives.
- Serve as a side dish, brunch dish with eggs, or even a hearty snack.
✅ Tips for extra crispiness:
- Parboil potatoes: Boil diced potatoes 5 minutes before baking, then drain and rough them up slightly—this creates a crispier exterior.
- Don’t overcrowd: Spread everything in a single layer; overcrowding steams instead of roasting.
- Use high heat: 220°C (425°F) ensures crispiness.
- Optional flavor twist: Add rosemary, thyme, or a dash of chili flakes.
If you want, I can also give a cheesy version with melted cheese on top at the end—it turns this into a total comfort-food masterpiece.
Do you want me to do that?
