Bacon wrapped potatoes with a spicy dipping sauce are a perfect appetizer for a holiday gathering, party or game day. Baked so they’re not greasy, a match made in heaven.
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. 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’ve tried it both ways and can’t tell a difference. Just keep them small and bite size. These will be a hit at any party or tail gate, and great for the holidays or New Year’s Eve party.
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 it
- 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 crispy & tender potatoes 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
First boil the potatoes until just slightly firm and then mix with olive oil and seasonings.
Cut the bacon in thirds and wrap each potato so that the bacon overlaps and secure with a toothpick. If you are using thin bacon, you won’t need a toothpick, just place seam side down on the rack.
Bake for 15 minutes on a rack inside a baking sheet.
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.
FAQ’s and tips
If you don’t want to use toothpicks, then use a thin sliced bacon and place them seam side down. 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’ll need to let them cool for a few minutes. They are delicious when 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
Bacon Wrapped Potatoes
- 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 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.