Ingredients:
2 lbs baby potatoes, halved
6 slices thick-cut bacon, chopped
2 tablespoons olive oil
3 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat oven to 400°F (200°C).
In a large mixing bowl, toss the halved potatoes with olive oil, garlic powder, paprika, salt, and pepper.
Spread the potatoes on a large baking sheet lined with parchment paper. Bake for 20 minutes.
While the potatoes are baking, cook the chopped bacon in a skillet over medium heat until crispy. Drain on paper towels and set aside.
In a small bowl, whisk together honey and Dijon mustard.
After 20 minutes, remove the potatoes from the oven. Drizzle the honey-mustard mixture over the potatoes and sprinkle the cooked bacon on top. Toss gently to coat.
Return the tray to the oven and roast for another 15-20 minutes, or until the potatoes are golden brown and tender.
Remove from oven, garnish with chopped parsley, and serve warm.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 315 kcal | Servings: 4 servings
