This post may contain affiliate links. Read my disclosure policy. I present to you: Ukrainian macarons. Ha ha. That’s what my husband calls these roasted potatoes. I like him. He makes me laugh ;). My Mom used to make these when we were growing up and I got to thinking about them this week. Actually I got to craving them ;). My husband said they made these in Ukraine with a piece of salo in the center. I love the crisp salty skin, tender creamy center and that the whole potato is infused with bacon and buttery goodness as it roasts in the oven. This recipe is easy to assemble and makes an impressive side dish.
Ingredients for Bacon Roasted Potatoes:
12 small/medium (about 3 lbs) red or white potatoes, measuring 2 inches wide 1/4 cup olive oil (not extra virgin) 1 1/2 to 2 tsp salt (I used sea salt), or to taste 1/2 tsp black pepper 4 strips bacon, cut into 2″ pieces 4 Tbsp salted butter (cut into 12 slices) Parsley to garnish, optional
Note: line a rimmed cookie sheet with foil for easier cleanup.
How to Make Bacon Roasted Potatoes:
Preheat Oven to 400˚F. 1. Wash and dry potatoes. Cut potatoes going almost all the way through; you still want your haves to be attached. You want them to lay sideways without falling over, so lay the potato down and cut parallel with the counter.
Stuff a piece of bacon and a slice of butter into each potato. It works best to put the butter and bacon together and shove them into the potato at the same time. Brush potatoes with olive oil and sprinkle generously with salt and pepper. Turn potatoes and oil, salt and pepper the second side.
Place stuffed potatoes on a rimmed baking sheet and bake at 400˚F for 30 min then flip them over with tongs and bake another 30 min or until easily pierced with a knife. Garnish with finely chopped fresh parsley if desired.
Enjoy them as you would macarons – savoring each bite! 🙂
