This ‘Lazy Bacon-Potato Crunch’ is a favorite—4 ingredients and it’s gone before I even sit down!

This Crispy Potato and Bacon Sheet Pan is the epitome of simple, rustic comfort. By slicing the potatoes thinly and roasting them alongside chopped bacon, you allow the potatoes to fry in the rendered bacon fat, creating an irresistible crunch and a deep, smoky flavor. It’s a versatile dish that works perfectly as a hearty breakfast side, a steakhouse-style dinner accompaniment, or even a base for loaded “sheet pan fries.”

Crispy Potato and Bacon Sheet Pan

Ingredients:

Directions:

Step 1: Preheat and Prep: Preheat your oven to 400°F. While the oven warms, thinly slice your potatoes.

Pro Tip: Aim for slices about 1/8-inch thick. If they are too thick, they won’t get that “chip-like” crispiness; if they are too thin, they might burn before the bacon is done.

Step 2: Season the Potatoes: Place the potato slices in a large mixing bowl. Drizzle with the 1 tablespoon of olive oil and season generously with salt and pepper. Toss them thoroughly to ensure every slice is lightly coated.

Step 3: Arrange on the Pan: Spread the potatoes onto a large sheet pan. Crucial Step: Try to keep them in a single layer. If the potatoes are piled on top of each other, they will steam instead of crisping up.

Step 4: Add the Bacon: Scatter the chopped bacon pieces evenly over the top of the potatoes. As the bacon cooks, the fat will render out and “fry” the potatoes directly on the pan.

Step 5: Bake to a Crunch: Bake for 30/35 minutes. Keep an eye on them toward the end; you want the potatoes to be golden brown and the bacon to be as crispy as you like it.

Step 6: Cool and Serve: Remove the pan from the oven and let it sit for a few minutes. This allows the potatoes to firm up slightly so they don’t break when you scoop them up.