Bacon Parmesan Sheet Pan Potatoes

There's something wonderfully comforting about a pan of golden roasted potatoes, especially when you add crispy bacon, garlic and plenty of Parmesan cheese.

These Bacon Parmesan Sheet Pan Potatoes are an easy side dish made with just a handful of simple ingredients. The potatoes roast alongside pieces of bacon, soaking up all that lovely savory flavor as they cook.

A sprinkling of Parmesan adds a salty, cheesy finish and helps create those deliciously browned and crispy edges.

And, of course, being Irish, I'm always happy to find another way to serve the humble spud.

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An Easy Potato Side Dish

Potatoes have been at the heart of Irish cooking for generations. Growing up in Ireland, potatoes appeared on our dinner table in one form or another almost every day.

Now, these bacon and Parmesan potatoes certainly aren't a traditional Irish recipe. Parmesan cheese wasn't exactly a staple in the Irish kitchens of my childhood. But this recipe takes one of my favorite Irish ingredients and gives it a delicious American-style twist.

Best of all, there's very little fuss involved. Simply chop the potatoes and bacon, toss everything with olive oil and garlic, sprinkle with Parmesan, and let the oven do the rest of the work.

Why You'll Love These Bacon Parmesan Potatoes

This is one of those recipes that's handy to have in your collection because it goes with so many different meals.

You only need five main ingredients, and there's no need to peel the potatoes. Leaving their skins on saves time and adds a little extra texture.

The bacon cooks right alongside the potatoes, while the Parmesan becomes golden and slightly crisp in the oven. Garlic and olive oil bring everything together.

They're rustic, simple and full of flavor, and exactly the kind of side dish I love.

Ingredients

Here's what you'll need (exact quantities can be found in the recipe card at the bottom of this post).

• White potatoes - scrubbed well and cut into bite-sized pieces.
• Olive oil - helps the potatoes brown and crisp as they roast.
• Minced garlic - for plenty of savory garlic flavor.
• Bacon slices - cut into bite-sized pieces. 
• Parmesan cheese - sprinkled on as generously as you like.

You can also add a little freshly ground black pepper if you wish. I recommend tasting before adding extra salt, since both bacon and Parmesan are naturally salty.

What Kind of Potatoes Work Best

White potatoes work beautifully for this recipe because they develop a lovely golden exterior while remaining soft and fluffy inside.

You could also make these with Yukon Gold potatoes or baby potatoes. Russet potatoes will work too, although their fluffier texture means they can break apart a little more easily.

Whatever variety you choose, try to cut the potatoes into pieces of roughly the same size. This helps them cook evenly.

And there's no need to peel them. Just give the potatoes a good scrub before dicing.

How To Make Bacon Parmesan Sheet Pan Potatoes

Preheat the oven to 400°F.

Wash and scrub the potatoes, then cut them into small, evenly sized pieces.

Spread the diced potatoes in a casserole dish or on a rimmed baking sheet.

Cut the bacon into bite-sized pieces and scatter it amongst the potatoes.

Drizzle the olive oil over the potatoes and bacon, then add the minced garlic. Toss everything together until the potatoes are evenly coated.

Sprinkle Parmesan cheese generously over the top.

Bake for 30 to 35 minutes, or until the potatoes are tender when pierced with a fork and beautifully golden around the edges.

For more even browning, you can give the potatoes a quick toss or turn about halfway through cooking.

Serve them piping hot from the oven.

Getting Crispy Roasted Potatoes

The secret to nicely browned potatoes is giving them a little room.

If you're using a sheet pan, spread the potatoes into a single layer rather than piling them on top of one another. When potatoes are crowded together, they tend to steam rather than roast.

Also, don't be afraid of those deeply browned bits of Parmesan and bacon around the edges. They're often the tastiest pieces in the whole pan.

If you'd like even more browning, you can leave the potatoes in the oven for an additional few minutes, keeping a close eye on them so the bacon and cheese don't burn.

Bacon and Potatoes - A Perfect Pairing

Bacon and potatoes are old friends in Irish cooking, although traditional Irish recipes would generally use Irish rashers rather than American-style streaky bacon. If you are in Ireland use Irish streaky bacon rather than back rashers.

American bacon has a higher fat content and becomes wonderfully crisp as it cooks. For this particular recipe, that works to our advantage. Some of the bacon fat renders into the pan and coats the potatoes as they roast.

Add garlic and Parmesan, and you've turned a very simple pan of potatoes into something that's hard to resist.

What To Serve With Parmesan Bacon Potatoes

These potatoes are versatile enough for breakfast, brunch or dinner.

They're delicious alongside fried or scrambled eggs for a hearty weekend breakfast. For dinner, serve them with roast chicken, pork chops, steak, grilled chicken or fish.

They also make a lovely alternative to mashed potatoes when you're looking for a casual side dish that doesn't require much preparation.

For a simple supper, I'd happily serve them with eggs and some sautéed vegetables and call it a meal.

Variations

Once you've made the basic recipe, it's easy to change the flavors.

Try adding chopped onion or sliced scallions, or sprinkle the potatoes with dried parsley, rosemary or thyme. A little smoked paprika works particularly well with bacon.

You can also add a little extra Parmesan during the final few minutes of cooking for an even cheesier topping.

And if you're feeding a crowd, simply increase the quantities and use a large sheet pan. Just remember not to overcrowd those potatoes.

Storing Leftovers

Store leftover potatoes in a covered container in the refrigerator for up to 3 days.

For the best texture, reheat them in the oven or an air fryer rather than the microwave. This helps restore some of those lovely crispy edges.

They're also delicious reheated the following morning and topped with a fried egg.

I don't recommend freezing these Bacon Parmesan Sheet Pan Potatoes, since the potatoes can become soft and slightly grainy when thawed; they're best enjoyed freshly roasted or reheated from the refrigerator.

Recipe Card for Parmesan Bacon Sheetpan Potatoes

Here's the recipe card which you can print with or without images for your kitchen files.

A Simple Way To Celebrate The Humble Spud

There will always be a special place in my kitchen for potatoes. They don't need complicated ingredients or fancy preparation to make something delicious.

In this recipe, a little bacon, garlic, olive oil and Parmesan transform everyday potatoes into a wonderfully savory side dish with crispy edges and plenty of flavor.

I hope you'll enjoy these Bacon Parmesan Sheet Pan Potatoes with your next family meal.