Bacon Wrapped Potatoes
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.
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 Notes + Tips
- 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
Calories: 56kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 96mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg