The Most Epic Blogger Brunch: Crispy Potatoes with Bacon with Tieghan Gerard of Half Baked Harvest

One of my favorite meals to host is brunch because you can really go all out even if you’re on a budget, plus who doesn’t love a good excuse for a cocktail before noon? I got together with some of my favorite food bloggers, Donal Skehan and Tieghan Gerard, to create the most epic and “extra” food blogger brunch we could dream up. We all decided sharing recipes was the way to go, so today I’m featuring these crispy potatoes from Tieghans amazing blog, Half Baked Harvest. I love the way she explains this recipe: 

“The potatoes and bacon are cooked together on ONE sheet pan, making this a super easy way to serve brunch. The idea for this dish came from the classic breakfast the everyone loves so much, potatoes, eggs, and bacon. More traditionally this type of dish is served in the form of hash browns, scrambled eggs, and pan-fried bacon. It’s a combo that pretty much everyone loves and rarely tires of.” 

Be sure to check out our fun YouTube collaboration too, and stay tuned for next weeks post with Donal!


2 tablespoons extra virgin olive oil

2 pounds baby potatoes, halved if large

zest of 1 lemon

1/3 cup grated parmesan cheese (optional)

kosher salt and black pepper

6 slices thick cut bacon

1/4 cup fresh dill, roughly chopped

2 tablespoons chopped fresh chives

For the Garlic Chili Oil 

1/3 cup extra virgin olive oil

4 cloves garlic, thinly sliced or smashed

1 teaspoon crushed red pepper flakes

1 cup fresh basil, chopped


Preheat the oven to 450 degrees. On a large baking sheet, toss together the olive oil, potatoes, lemon zest, parmesan, and a small pinch each of salt and pepper. Lay the bacon flat, draped over the potatoes. Transfer to the oven and roast for 20 minutes, toss and continue roasting another 20-25 minutes, or until golden and the bacon crisp. If the bacon begins getting too crisp before the potatoes are done, remove the bacon from the oven.

Meanwhile, make the garlic chili oil. Heat a medium skillet over medium heat. Add the olive oil, garlic, chili flakes, and a pinch of salt. Cook, stirring occasionally until the garlic is fragrant, 8-10 minutes. Stir in the basil, cook 30 seconds more. Remove from the heat and set aside.

Remove the potatoes and bacon from the oven and transfer to a serving plate, draining off any excess grease. Drizzle with garlic chili oil and finish with fresh dill and chives. Serve warm.