This country potatoes recipe makes deliciously crispy potatoes that are golden brown on the outside and perfectly tender on the inside. They are loaded up with cheese and bacon making this side dish anything but boring!
Potatoes just seem to be a universal favorite side dish for almost everyone. And because they are so versatile, they're great served any time of the day with just about any meal, just like this Irish Potato Pie.
This recipe for roasted potatoes is awesome as a breakfast food served with tasty little egg bites or some French toast, for lunch alongside a simple Veggie Wrap, or for dinner with this sticky pork ribs oven recipe or this grilled bruschetta chicken recipe. You just can't go wrong with well-seasoned roasted potatoes!
Why This Recipe Works
What we're really loving about these loaded potatoes is the time it takes to put it together. We're talking ten minutes of prep work!
After throwing the ingredients together, all you do is bake the dish for 45 minutes while you're preparing the rest of the meal! It's the perfect hands-off side recipe.
Another thing we love about these potatoes is that they are topped with melted cheese and plenty of crisp bacon that gives the dish so much flavor. They are so delicious and so satisfying, you could even serve them as a meal just as they are.
The key ingredients in this country potatoes recipe are simple ingredients that you may already have on hand. We're only talking 5 ingredients!
The bacon can be cooked and frozen for extra busy nights. I keep a bag of shredded cheese in the freezer, too. Other than that, we're talking ingredients I always have on hand.
Potatoes: We love to use Yukon Gold potatoes for this recipe because they have a tender thin skin that you can just leave on. But you can use small red potatoes if you prefer. Russet potatoes will work too, but because they have such a thick skin, they are best peeled.
Cheese: Cheddar and bacon go hand-in-hand, but if you have another favorite melty cheese like Swiss cheese or provolone, feel free to use it instead.
Bacon: The saltiness of the bacon gives this country potatoes recipe incredible flavor. You could also use cubed cooked country ham for a really great twist.
Other than these few ingredients, you're only adding olive oil, parsley, sea or kosher salt and black pepper. How easy is that?
Scroll down to the recipe card for the full recipe.
🔪 How to Make this Country Potatoes Recipe
Start by preheating the oven to 400 degrees.
Place potatoes, olive oil, salt, pepper, and parsley into a large bowl. Toss with a wooden spoon to combine.
On a sheet pan, spread out the potatoes in an even layer. Try not to let any potatoes overlap.
Bake this country potatoes recipe for 35 minutes, until the potatoes are tender. The top should be crisp and golden brown with a tender interior.
Top the potatoes with cheese and bacon.
Return to the oven to cook for an additional 10 minutes, until the cheese is melted.
📖 Variations and Add-ins
You could add so much to this country potatoes recipe. Just like with any loaded or stuffed potatoes, the first things that come to mind are sour cream and other herbs like fresh rosemary and fresh thyme.
For extra flavor you could add additional spices like garlic powder or onion powder to the olive oil before tossing the potatoes with it. Cayenne pepper or chili powder will give this country breakfast potatoes recipe a pleasant little kick of flavor.
You could get really creative and make a whole one-dish meal by adding broccoli, brussels sprouts, or fresh green beans. If using fresh veggies, you'll want to blanch or pre-cook them slightly so they will be nice and tender when the potatoes are done.
Give these country potatoes a Southwest flare by adding bell peppers and onions. Dice up a red bell pepper and green bell pepper with red or white onions. Cut them up small so they will cook quickly with the potatoes.
Another great variation is to make this dish a baked potato medley using Yukon gold, fingerling potatoes and sweet potatoes. One of my favorite recipes is this crispy oven sweet potato fries!
Allow the potatoes to cool to room temperature before transferring them to an airtight container. They will stay fresh for several days in the fridge.
You can make the dish a day ahead of time, but truthfully, these potatoes are best when they first come out of the oven because the potatoes are ever so slightly crispy. The longer they sit, the softer they become.
Don't get me wrong, they will taste amazing reheated, but the texture is best when they are freshly made.
For roasting you want potatoes that have thin skin, so you don’t have to worry about peeling them. You also want them to be waxy enough so that they'll hold their shape.
Yellow potatoes like Yukon, baby or large red potatoes or thin-skinned white potatoes are all great choices.
- Use enough oil that the potatoes are fully coated. This not only helps them not stick to the baking sheet, but it also helps them to have perfect crispy edges.
- Don't skimp on the seasoning. These crispy breakfast potatoes are basically a blank canvas for which ever herbs and spices you use. While you don't want to go overboard, you do want to generously season them.
- Don't crowd the baking sheet. You don't want to steam the potatoes so make sure you space them out in a single layer the best you can, giving them plenty of room to brown up on all sides.
- Always preheat the oven. You want these country potatoes to be slightly crispy, so you have to start them out in a hot oven.
Want More Tasty Side Dish Recipes?
- 2 pounds baby Yukon gold potatoes quartered
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried parsley
- 1 cup shredded cheddar cheese
- 4 strips bacon finely chopped (or ¼ cup real bacon bits)
- Preheat the oven to 400 degrees.
- Add the potatoes, olive oil, salt, pepper, and parsley to a large bowl. Toss to combine.
- Spread the potatoes in an even layer on a baking sheet. Bake for 35 minutes, until the potatoes are tender and golden brown.
- Top the potatoes with cheese and bacon and return to the oven to cook for an additional 10 minutes, until the cheese is melted.
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