Bacon-wrapped mini potatoes are the perfect party finger food! These bite-size potato appetizers takes just 30 minutes to prepare, and they emerge from the oven with crispy bacon outside, and fork-tender potatoes inside. Serve with a sriracha and sour cream dipping sauce, and enjoy! Recipe yields 36 servings.
You might as well make a double batch, these won’t stay around long!
We love having appetizers for dinner on Friday nights when we feel we need to treat ourselves after a long week. I’ve got some great Southern-style appetizer ideas but these bacon wrapped potato bites are one of those appetizers that stays on our Friday rotation along with bacon wrapped jalapeno poppers.
The combination of salty bacon and potatoes is always a hit regardless of the form. When turned into finger food, no one will be able to resist.
When something’s wrapped in bacon, it’s hard to go wrong, but pre-cooking and seasoning the potatoes beforehand gives them a perfect texture and flavor. If you don’t want to go to the trouble of pre-cooking the potatoes, try bacon wrapped tater tots instead.
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If you’re like me and can’t get enough bacon recipes, try some bacon-wrapped chicken bites and bacon-wrapped dates
You can either cut up new potatoes or use those little baby potatoes for this mini potato recipe, I’ve tried it both ways and can’t tell a difference. Just keep them small and bite size. Bacon wrapped baked potatoes will be a hit at any party or tailgate, and keep them in mind for the holidays and New Year’s Eve.
If you’re going to serve this at a party, get some helpful tips along with 25 delicious game day appetizer recipes to choose from.
Why you’ll love a bacon wrapped appetizer
- Bacon!
- They have a delicious sriracha sauce to plunk them
- Salty and creamy potatoes are a hit at any gathering
- Can you ever have too many finger foods to share?
What you’ll need for this potato appetizer recipe
- Mini new potatoes – they should be bite sized, if not, then cut into bite sized pieces.
- Thick cut bacon – the thicker bacon has more flavor but makes them a little harder to wrap, you’ll need toothpicks. If you use thin bacon, you don’t need toothpicks.
- Rosemary – optional- but gives the potatoes more flavor.
- Sour cream – for dipping or you could use ranch dressing.
- Sriracha – for a spicy dip, you can substitute your favorite hot sauce.
How do you make a bacon wrapped appetizer
Step 1 – cook the potatoes
First boil the potatoes until just slightly firm and then mix with olive oil and seasonings.
Step 2 – wrap them up
Cut the bacon in thirds and wrap each potato so that the bacon overlaps, secure with a toothpick. If you are using thin bacon, you won’t need a toothpick, just place seam side down on the rack.
Step 3 – bake
Bake for 15 minutes on a rack inside a baking sheet.
Step 4
Mix some sriracha with sour cream for dipping.
These take a bit of time, as you have to wrap each of the potato pieces, but it’s not difficult and you can cook the potatoes, wrap them and put them in the fridge for a day or two before baking them.
Pro tip: You would think bacon bites would be greasy but if you bake them on a rack inside a rimmed baking sheet, the bacon grease will collect below the potatoes. Place them on paper towels before serving just to remove any excess grease, depending on how fatty the bacon is.
I did set off my EXTREMELY sensitive smoke detector, but that happens to me on a regular basis. The saying at our house is that no meal is complete unless the smoke detector goes off. 😂
These just melt in your mouth, but you’ll need to let them cool a bit before eating. As if they weren’t good enough alone, adding a dipping sauce of sour cream mixed with sriracha puts these at the top of my list. They’re equally good at room temperature, if they stay around that long.
Looking for more amazing appetizers
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30 Minute Bacon-Wrapped Mini Potatoes
Ingredients
- 1 lb mini new potatoes or new potatoes chopped into ¾ inch pieces
- ½ teaspoon salt
- 1 ½ teaspoons fresh rosemary chopped
- 1 tablespoon olive oil
- pepper
- 12 pieces pepper bacon
- 1 cup sour cream
- 3 teaspoons sriracha
Instructions
- Place cut potatoes in a pot of salted water and bring to a boil. Boil for about 3 minutes, until they are still slightly firm. Drain and place in a large bowl. Add rosemary, olive oil, ½ teaspoon salt and pepper. Toss to coat.
- Cut bacon strips into thirds and wrap each potato with bacon, securing with a toothpick. (you can refrigerate at this point until later)
- Preheat oven to 400º. Cover a rimmed baking pan with foil. Place a rack inside the baking sheet. Place bacon wrapped potatoes on the baking sheet and bake for 15 minutes. Take out of oven and turn each piece. Bake for an additional 15 minutes until bacon is crispy.
- Combine sriracha with sour cream to use for dipping. Let potatoes cool for 10 minutes before serving.
Video
Barbara’s Tips + Notes
- The oven may smoke from the bacon grease when you open it.
- If you don’t have mini potatoes, cut new potatoes into bite size pieces,
- You can use thick or thin bacon. If you use thick bacon you will need toothpicks, you will not if using thin bacon.
- Don’t use colored toothpicks, they will discolor the potatoes.
- To get crispy non greasy appetizers, bake on a rack sitting inside a rimmed baking sheet.
Nutrition
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