There are some flavour pairings that simply make sense the moment they hit your palate, and bacon with dates is right up there with the best of them. Salty, smoky rashers meet the dark, toffee-like sweetness of Medjool dates, all tumbled through golden, crispy-edged roast potatoes and finished with a drizzle of our Date Balsamic Star. The result is a side dish that steals the show at every table it graces.
This recipe started life as a straightforward potato salad, but over dozens of kitchen trials it has evolved into something far more interesting. Whether you serve it warm alongside a honey-glazed ham on a Sunday afternoon, pile it onto plates at a summer barbecue, or dish it up as a midweek supper side, these bacon and date potatoes deliver every single time.
Why Bacon and Dates Work So Brilliantly Together
The sweet-savoury combination is one of the oldest flavour principles in cooking. Bacon brings salt, umami, and a gentle smokiness. Dates counter with caramel depth, a hint of molasses, and a sticky, fudge-like texture. When you roast the two together with potatoes, something almost magical happens: the bacon fat renders into the potato edges while the date sugars caramelise in the oven's heat, creating layers of flavour that a plain roast potato simply cannot achieve.
Food scientists call this flavour bridging - using an ingredient (in our case, the Date Balsamic Star) that shares aromatic compounds with both the sweet and savoury elements, tying the dish together. Our Date Balsamic Star is aged, naturally sweet, and packed with the same caramel and fig-adjacent notes found in Medjool dates, which is exactly why it works as the "glue" here.
The Secret Weapon: vomFASS Date Balsamic Star
If you have not yet tried our Date Balsamic Star, this recipe is the perfect introduction. It is a thick, syrupy balsamic vinegar infused with date must, far removed from the thin, acrid supermarket balsamics that taste mostly of brown food colouring. A little goes a long way: 10 to 15 ml (roughly two to three teaspoons) is enough to glaze an entire tray of potatoes.
The acidity in the balsamic cuts through the richness of the bacon, while the date infusion amplifies the sweetness of the chopped dates already in the dish. It is the kind of secret weapon that turns a "nice side" into the recipe your dinner guests text you about the next morning. You can browse our full range of Balsamic Stars for even more flavour combinations.
Choosing the Right Potatoes
Not all potatoes are created equal, and the variety you choose will noticeably affect the final texture.
- Baby new potatoes - the original choice for this recipe. Their waxy flesh holds its shape when halved and roasted, giving you a creamy centre and a crisp cut face. Charlotte or Jersey Royals work beautifully.
- Maris Piper - the all-rounder. Slightly more floury than new potatoes, so the edges crisp up even more aggressively. Excellent if you prefer that shattering, golden crunch.
- King Edward - the classic roasting potato. Fluffy interiors with a wonderfully craggy surface that catches every drop of balsamic glaze.
- Rooster or Desiree - red-skinned varieties that hold their shape well and look striking on the plate. A solid choice for barbecue presentation.
Whichever variety you pick, the key is to cut the potatoes into roughly equal pieces, around 2 to 3 cm cubes, so they cook evenly. Parboiling them for eight to ten minutes before roasting is the real secret to fluffy insides and gloriously crispy outsides.
Ingredients
- 750 g baby potatoes (or Maris Piper), halved or cut into 2-3 cm cubes
- 350 g smoked streaky bacon, cut into lardons
- 3 tablespoons Agora Extra Virgin Olive Oil
- 10-15 ml vomFASS Date Balsamic Star
- 1 medium white onion, finely diced
- 100 g Medjool dates, pitted and roughly chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- Small bunch of fresh flat-leaf parsley, chopped
- Flaky sea salt and freshly ground black pepper
Step-by-Step Method
1. Parboil the Potatoes
Place the potatoes in a large saucepan of cold, salted water. Bring to the boil and cook for 8 to 10 minutes until the edges are just tender but the centres still have a slight firmness. Drain well in a colander and leave to steam-dry for a couple of minutes. This is crucial for crispy edges later.
2. Rough Up the Edges
Give the colander a few firm shakes so the potato surfaces scuff and roughen. Those rough, floury edges are what turn golden and crunchy in the oven. Transfer the potatoes to a large roasting tin.
3. Dress with Olive Oil and Season
Drizzle two tablespoons of Agora Extra Virgin Olive Oil over the potatoes, season generously with salt and pepper, and toss until every piece is coated. Spread them out in a single layer, overcrowding the tin is the enemy of crispiness.
4. Roast at High Heat
Slide the tin into an oven preheated to 200 °C (220 °C fan / 425 °F / Gas 7). Roast for 25 minutes, turning the potatoes once halfway through, until they are golden on all sides.
5. Cook the Bacon and Onion
While the potatoes roast, heat the remaining tablespoon of olive oil in a large frying pan over a medium heat. Add the bacon lardons and cook for 6 to 8 minutes, stirring occasionally, until crispy and deeply golden. Add the diced onion and minced garlic, reduce the heat slightly, and cook for another 3 to 4 minutes until softened and fragrant.
6. Add the Dates
Toss the chopped Medjool dates into the pan with the bacon and onion. Stir for 1 to 2 minutes so the dates warm through and begin to soften at the edges, picking up the rendered bacon fat.
7. Build the Balsamic Glaze
Remove the pan from the heat. Drizzle in 10 to 15 ml of Date Balsamic Star and stir to coat everything in a glossy, dark glaze. The residual heat of the pan will thicken the balsamic slightly without cooking off its detailed sweetness.
8. Combine and Finish
Pull the roasted potatoes from the oven and tip the bacon-date mixture straight into the roasting tin. Toss everything together gently, scatter over the rosemary and parsley, and give it one final grind of black pepper. Serve immediately or at room temperature, both work beautifully.
Tips for Perfectly Crispy Roast Potatoes
- Steam-dry after parboiling. Excess moisture creates steam in the oven, which prevents browning. Let those potatoes sit in the colander until the surface looks chalky.
- Use a preheated roasting tin. Slide the empty tin into the oven while it heats. When the potatoes hit that scorching-hot surface, they start crisping immediately.
- Do not overcrowd. Leave a thumb-width gap between each piece. If your tin is too small, use two.
- High heat, not low and slow. You want 200 °C (fan) or higher. Lower temperatures give you soft, pale potatoes rather than the golden, crunchy beauties we are after.
Serving Suggestions
This dish is remarkably versatile. Here are our favourite ways to enjoy it:
- Sunday roast sidekick - serve alongside roast chicken or lamb. The Date Balsamic glaze pairs especially well with slow-roasted meats.
- Dinner party centrepiece side - pile the potatoes into a warm serving bowl and let guests help themselves. The dark balsamic glaze and bright parsley make a striking presentation.
- Barbecue potato salad (served cold) - let the dish cool to room temperature, dress with an extra splash of balsamic, and take it to a summer barbecue. It travels brilliantly.
- Weeknight one-tray supper - add a fried or poached egg on top and call it dinner. The runny yolk mixed into the glaze is extraordinary.
- Brunch platter - swap the side salad for these potatoes alongside eggs, mushrooms, and grilled tomatoes for a brunch that goes well beyond the ordinary.
If you enjoy potato-based sides, you might also like our Baked Filled Potato Skins or our Olive Oil Hasselback Roast Potatoes.
Delicious Variations
Vegetarian: Halloumi and Date Potatoes
Replace the bacon with 250 g halloumi, sliced into batons and pan-fried until golden on both sides. Halloumi's salty squeak fills the same savoury role as bacon, and it absorbs the Date Balsamic glaze wonderfully.
Blue Cheese and Walnut Crumble
After combining the potatoes and bacon, crumble 50 g of Stilton or Roquefort over the top and scatter with a handful of toasted walnuts. The sharp, creamy cheese and earthy nuts add a whole new dimension.
Fig Balsamic Twist
Swap the Date Balsamic Star for our Fig Balsamic Star. The fig notes lean slightly more towards berry and jam, which pairs beautifully with pork-based dishes.
Pancetta and Rosemary
Use cubed pancetta instead of bacon for an Italian-leaning version. Double the rosemary, add a pinch of chilli flakes, and finish with a grating of Parmesan. Try it alongside our Roasted Balsamic Pancetta Brussels Sprouts for a truly indulgent spread.
Wine and Drink Pairing
The sweet-savoury character of this dish pairs well with wines that have a touch of fruitiness and enough acidity to cut through the bacon fat:
- Pinot Noir - a lighter red with cherry and earthy notes that mirrors the balsamic without overwhelming the dates.
- Chenin Blanc - the hint of honeyed sweetness in a good Chenin Blanc complements the Date Balsamic Star beautifully.
- Rosé - a dry Provençal rosé is ideal for the summer barbecue version. Refreshing, light, and endlessly drinkable.
- Craft cider - a medium-dry English cider matches the sweet-savoury balance remarkably well, especially if you are serving the dish with pork.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. To reheat, spread the potatoes on a baking tray in a single layer and warm in the oven at 190 °C for 10 to 12 minutes until heated through and the edges have recrisped. Avoid the microwave. It will turn the crispy bits soft and leave you with a very different (and far less satisfying) dish.
You can also prep several elements ahead of time: parboil and rough up the potatoes the morning of your dinner, cook the bacon and date mixture, then combine and roast everything 30 minutes before serving.
Frequently Asked Questions
Can I make bacon and date potatoes ahead of time?
Yes. Parboil and rough up the potatoes up to 6 hours in advance and store them covered in the fridge. Cook the bacon and date mixture separately. When you are ready, roast the potatoes, combine, and serve. The final assembly takes about 30 minutes.
What can I use instead of Medjool dates?
Deglet Noor dates work as a substitute, though they are drier and less caramel-like. You could also use dried figs or even dried apricots for a tangier twist. The Date Balsamic Star glaze will still carry the core date flavour regardless.
Is this recipe gluten-free?
As written, yes, potatoes, bacon, dates, olive oil, and balsamic vinegar are all naturally gluten-free. Check the packaging on your bacon to ensure no wheat-based additives have been used in the curing process, as some budget brands do include them.
How do I make the potatoes extra crispy?
Three things make the biggest difference: steam-dry the parboiled potatoes thoroughly, preheat the roasting tin with oil before adding the potatoes, and never overcrowd the tray. A light dusting of semolina before roasting also adds a fantastic crunch if you want to go the extra mile.
Can I cook this on the barbecue?
Absolutely. Parboil the potatoes as usual, then toss them in a disposable foil tray with the olive oil and roast over indirect heat (lid closed) for 25 to 30 minutes. Cook the bacon on the grill grates alongside. Combine everything off the heat and drizzle with the Date Balsamic Star before serving.
