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From an elegant dinner to a backyard barbecue, this easy sheet pan trio of roasted red potatoes, asparagus, and smoky bacon will be a hit! Serve as a side dish, top with eggs for breakfast, or enjoy it as is!

Potatoes and bacon is such an effortlessly tasty combination. The addition of the crunchy, bright green asparagus elevates this easy sheet pan side dish to the next level (not to mention it gets some veggies in for the picky eaters out there!).

I threw this simple recipe together one fall night back when Sam and I lived in our tiny college apartment. My husband loves hearty, rustic meals, and this one really hit the spot! When I recently asked him how he would describe this side dish, he replied, ” it’s like you’re actually eating something of substance!”

Try it out as a side with Savory Beef and Kale or with Egg Salad Bagels!

Ingredients for Easy Sheet Pan Potatoes with Bacon and Asparagus

The ingredients are about as simple as the title of this post! Except for a few added seasonings, of course.

• 3 lbs. Red Potatoes, skin on (gold potatoes or fingerling potatoes would also work)
• 12 oz pkg. Bacon
  • Look for bacon that does not have nitrates, nitrites, or artificial flavors or colors (read the back of bacon packages…why on earth is there artificial coloring in some??) Try to stick to something that is composed of just pork, sea salt, and spices. My favorite kind is the hickory-smoked bacon by Coleman Natural Foods.
• 2 lbs. Asparagus (I prefer thin asparagus so that I get more asparagus pieces throughout the dish)
• Extra Virgin Olive Oil
• 1 tsp. Sea salt
• 3/4 tsp. White pepper (black pepper works too)
  • You will notice I use white pepper in a good number of my recipes. In fact, I use it more often than black pepper. I just love the flavor. Warm and nutty, white pepper provides a full-bodied base of flavor for all the other seasonings. Here’s my favorite white pepper if you’re curious to try it!
• 3/4 tsp. Onion powder (don’t skip this! It gives a savory-ness to the potato and bacon that can’t be beat!)
• 1/2 tsp. Garlic Powder

Tips for Making Easy Sheet Pan Potatoes with Bacon and Asparagus

• Don’t go too heavy handed with the olive oil in this recipe since the bacon will end up rendering fat on its own.
• If you want to use a different vegetable in place of the asparagus, select a vegetable that has a similar texture and flavor to it. Asparagus is crisp and bright in flavor. So are fresh green beans and brussel sprouts!

FAQ’s

Can I use pre-cooked bacon/bacon bits instead of raw bacon?

Not for this recipe. The bacon fat that is rendered during the roasting process imparts a ton of flavor to the potatoes and asparagus. It just wouldn’t be the same flavor or texture to use pre-cooked bacon/bacon bits. (Plus, I would recommend sticking with as healthy of bacon as you can rather than processed bacon bits!)

Can I use black pepper instead of white pepper?

Yes! If you can, use freshly cracked black pepper for the best flavor.

Ways to Enjoy this Easy Sheet Pan Dish

I usually serve this as a side dish to chicken, steak, burgers, or even salmon. Try it with my Savory Beef and Kale! Or serve as a hearty and elegant side dish for Egg Salad Bagels! Since I like to cook enough for leftovers, we also enjoy the leftovers as a breakfast hash with fried eggs on top. The combination of the runny yolk with the potatoes and bacon is serious yum.

If you enjoy condiments, this is great dipped in ketchup or barbecue sauce. Some sour cream and chives on top would also be delish.

How to Make Easy Sheet Pan Potatoes with Bacon and Asparagus

Most of the preparation for this sheet pan dish is chopping the ingredients.

First, rinse your 3lbs. of red potatoes, removing any dirt. Then, pat dry with a towel. Go ahead and leave the skins on! The skins give this dish great color and texture.

To chop your potatoes, cut them in half. Then, cut the halves again into halves or thirds (depending on the initial size of the potato). I like to chop mine into a hearty bite-size piece. Note- The size you chop your potatoes to will determine how much time this will take to cook through. (Smaller potato pieces will cook through faster than larger ones.)

Next, once you have rinsed the 2 lbs. of asparagus and patted it dry, chop approximately 2″ section of the asparagus. Use the spear and as much of the tender stem as you can. Discard the bottoms if they seem tough.

Third, slice the bacon (1 lb.) into approximately 1-inch pieces.

Lastly, put the chopped potatoes, asparagus, and bacon slices onto your baking sheet. Separate the pieces of bacon from each other so that they are spread fairly evenly throughout the mixture.

Drizzle the entire mixture with just enough olive to lightly coat the ingredients. Then add the sea salt, white pepper, onion powder, and garlic powder.

Mix together well and spread out evenly.

Bake at 425 degrees Fahrenheit for anywhere from 25-35 minutes until the potatoes are soft and are starting to brown a little.

Enjoy!

Want More Easy and Delicious Side Dish Recipes?

• Roasted Butternut Squash
• Cilantro Lime Rice
• Mediterranean Quinoa Salad with Chicken
• Easy Instant Pot Black Eyed Peas

Shop this Post

• Nordic Ware Large Baking Sheet (I’ve been using this baking sheet for 8 years now, and it’s still going strong).
• White Pepper

Hey friend! I’m glad you’re here! Give this recipe 5 stars if you try it and enjoy it!

Wherever you find yourself today…take time to nourish yourself!

Warmly, Caroline