Potatoes wrapped in bacon with a spicy sauce are a perfect appetizer for a holiday gathering, party or game day. Baked so they’re not greasy, a match made in heaven.
We love having appetizers for dinner on Friday nights when we feel we need to treat ourselves after a long week. Bacon wrapped potato bites are one of those appetizers that stays on our Friday rotation. 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.
You can either cut up new potatoes or use those little baby potatoes, I tried it both ways and couldn’t tell a difference. Just keep them small and bite size. These will be hit at any party or tail gate, and great for the holidays or New Year’s Eve party.
What you’ll need for crispy tender potato bites
- 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 potatoes wrapped in bacon
Step 1: First boil the potatoes until just slightly firm and then mix with olive oil and seasonings.
Step 2: Cut the bacon in thirds and wrap each potato and secure with a toothpick.
Step 3: Bake for 15 minutes in 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.
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. I also 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 fire detector, but that happens to me on a regular basis. The saying at our house is that no meal is complete unless the fire 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 are equally good at room temperature, if they stay around that long.
If you don’t want to use toothpicks, then use a thin sliced bacon. I prefer the flavor of a a thicker sliced bacon but you will need a toothpick to hold the bacon in place. For flavor, try applewood smoked or peppery bacon that I find at Fresh Market.
If you want to make things easy, buy the mini round new potatoes in the produce section. Otherwise, cut a new potato into bite size pieces.
It’s hard to eat these right out of the oven. You will need to let them cook for a few minutes. They are delicious warm and at room temperature.
While you might think something wrapped in bacon would be greasy, these are not. The reason is that you bake them on a wire rack so the grease drips onto the baking sheet instead of being absorbed into the bacon.
If you don’t want to go spicy, try dipping them in ranch dressing or just plain sour cream.
Yes, cook the potatoes, season and wrap and then refrigerate for up to two days, and let come to room temperature before baking.
Looking for more amazing appetizers
- If you’re in the mood for chips and dips, try a creamy queso dip
- Buffalo chicken wings are always a hit at our house
- Roasted nuts with sage can be made ahead of time
- If it’s tomato season, go with a tomato tart with a flaky crust
- A great appetizer for parties is mini croque monsieurs or French pastry bites.
- You can never get tired of sausage balls.
- Dips are great like pimento cheese, warm spinach artichoke dip, peach salsa, or onion dip.
If you make Bacon Wrapped Potato Bites, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
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Bacon Wrapped Potatoes Recipe
- 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
- 12 pieces pepper bacon
- 1 cup sour cream
- 3 teaspoons sriracha
- 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.
Barbara’s Tips + Notes
- The oven may smoke from the bacon grease when you remove them.
- 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.