There’s something truly satisfying about a dish that effortlessly brings together familiar ingredients to create something extraordinary. Bacon-Roasted Potatoes is one of those recipes that takes humble potatoes and elevates them to a new level of deliciousness. It’s an easy-to-make side dish that never fails to impress, whether it’s a casual weeknight dinner or a gathering with friends. I’m reminded of Sunday family dinners where the aroma of roasting potatoes filled the kitchen, drawing everyone in. This recipe, with the added richness of bacon and the subtle sweetness of shallots, brings back those warm memories with every bite.
One of the great things about this recipe is its versatility. The air fryer gives the potatoes a perfect crispiness, while the bacon adds a savory depth that pairs beautifully with the earthiness of fresh thyme and the tanginess of balsamic vinegar. And let’s not forget the shallots, which caramelize to perfection, adding a slight sweetness that balances the dish.
What I love most about this dish is how easy it is to customize. If you’re looking to add a bit of spice, try incorporating some crushed red pepper flakes or a dash of smoked paprika. For a more herbaceous twist, rosemary or sage could be swapped in for thyme. And if you’re feeling indulgent, a sprinkle of grated Parmesan on top just before serving can add a delightful cheesy crust.
This Bacon-Roasted Potatoes recipe is also a wonderful canvas for experimenting with different flavors. Whether you’re a fan of the classic combination or you like to mix things up, this dish is sure to become a staple in your kitchen. So next time you’re looking for a side dish that’s both comforting and impressive, give this recipe a try—you won’t be disappointed!
Preparing Bacon-Roasted Potatoes
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Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 1/2 pounds baby new potatoes, halved
- 3 strips of bacon
- 3 sprigs of fresh thyme, plus 1 teaspoon thyme leaves
- 2 teaspoons whole-grain mustard
- 1 tablespoon balsamic vinegar (white or regular)
- Kosher salt and pepper to taste
- 3 medium shallots, cut into 1/4-inch wedges
Directions
- In a large bowl, toss the halved potatoes with thyme sprigs, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange the potatoes in the air fryer basket, placing the bacon strips on top.
- Set the air fryer to 400°F and cook until the bacon is crispy, approximately 6 to 12 minutes. Remove the bacon and allow it to cool on a paper towel before crumbling it into pieces.
- Shake the potatoes in the basket, then continue cooking for another 8 minutes. Add the sliced shallots to the basket, toss the ingredients, and air-fry until everything is golden and tender, around 8 to 12 more minutes.
- As the vegetables finish cooking, mix the balsamic vinegar, whole-grain mustard, and thyme leaves in a large bowl.
- Once the vegetables are ready, transfer them to the bowl, including any drippings from the air fryer basket. Gently toss to coat the vegetables and fold in the crumbled bacon.
- Serve and enjoy your bacon-roasted potatoes!
Storing Suggestions:
Store any leftover bacon-roasted potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, use an oven preheated to 350°F until warmed through, or heat them in a skillet over medium heat until crispy again.
FAQs:
Can I use different types of potatoes for this recipe?
Yes, you can use other small potatoes like fingerlings or red potatoes. Just ensure they are cut into similar-sized pieces for even cooking.
What if I don’t have an air fryer?
If you don’t have an air fryer, you can roast the potatoes in a preheated oven at 425°F. The cooking time may be slightly longer, so keep an eye on them until they are golden and crispy.
Is it necessary to use balsamic vinegar in the dressing?
Balsamic vinegar adds a nice tangy flavor, but if you don’t have it, you can substitute it with apple cider vinegar or red wine vinegar for a slightly different taste.
How can I make this dish vegetarian?
To make this dish vegetarian, you can omit the bacon and add a smoky seasoning, like smoked paprika, to replicate some of the bacon’s flavor. You can also add crispy roasted chickpeas for a bit of crunch.
Can I prepare this dish in advance?
You can prepare the potatoes and dressing in advance. Store them separately in the refrigerator and combine them just before serving. Reheat the potatoes in the oven or a skillet to restore their crispiness.
How do I prevent the shallots from burning?
To avoid burning the shallots, add them to the air fryer after the initial cooking phase of the potatoes, as indicated in the recipe. This ensures they cook evenly without getting too crispy or charred.
Bacon-Roasted Potatoes
Ingredients
- 1 1/2 pounds baby new potatoes about 32, cut in half
- 3 sprigs fresh thyme plus 1 teaspoon thyme leaves
- 1 tablespoon extra-virgin olive oil
- Kosher salt and black pepper
- 3 strips bacon
- 3 medium shallots sliced into 1/4-inch wedges
- 1 tablespoon balsamic vinegar white or regular
- 2 teaspoons whole-grain mustard
Instructions
- In a large mixing bowl, coat the halved potatoes and thyme sprigs with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange the potatoes in the air fryer basket and place the bacon strips on top. Set the air fryer to 400°F and cook until the bacon turns crispy, about 6 to 12 minutes. Remove the bacon and let it cool on a paper towel before crumbling it into pieces.
- Give the potatoes a good shake in the basket, then continue cooking for another 8 minutes. Add the shallots to the basket, toss everything together, and air-fry until the vegetables are golden and tender, another 8 to 12 minutes.
- While the vegetables cook, whisk together the balsamic vinegar, whole-grain mustard, and thyme leaves in a large bowl. Once the vegetables are done, transfer them to the bowl, pouring in any drippings from the air fryer basket. Gently toss to combine and fold in the crumbled bacon. Enjoy your dish!
