Here’s a simple and delicious crispy potato and bacon sheet pan recipe that’s perfect for breakfast, brunch, or a hearty side dish 🥓🥔
Crispy Potato and Bacon Sheet Pan
Ingredients
- 4–5 medium potatoes (Yukon Gold or Russet), diced
- 6–8 slices of bacon, chopped
- 1 medium onion, diced (optional)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper or foil.
- Prepare potatoes: Toss diced potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread them evenly on the sheet pan.
- Add bacon: Scatter chopped bacon over the potatoes. Add onions if using.
- Bake: 25–30 minutes, stirring halfway, until potatoes are golden and crispy, and bacon is cooked.
- Optional broil: For extra crispiness, broil for 2–3 minutes at the end.
- Garnish & serve: Sprinkle with chopped parsley before serving.
Tips for Extra Crispy Potatoes
- Soak diced potatoes in cold water for 15–20 minutes, then drain and pat dry before tossing with oil.
- Don’t overcrowd the pan; use two pans if necessary.
- Cut potatoes into uniform pieces for even cooking.
This works wonderfully as a breakfast hash, side for eggs, or even alongside roasted chicken.
If you want, I can also give a cheesy version with herbs that’s irresistible and still crispy.
